Thursday, May 15, 2014

The Firtini

I see a three-firtini lunch in my future…

Believe it or not, the new growth of many conifers, even pine trees, is edible. Certain species of fir and spruce are the most sought after for their tender and fragrant tips, and in my woods they're showing right now.

Simply chopped and sautéed in butter with mushrooms or potatoes, fir and spruce tips bring the forest right into your kitchen, with wafting evergreen aromas and the evocation of cool mountain shade. Infusions are another crowd-pleaser. You can use the pungent tips to infuse stock, cream, or alcohol. At the Herbfarm I've enjoyed a champagne cordial infused with a small shot of spruce extract.

For this drink, I first turned to The Wild Table for a quick primer on infusing alcohol with Douglas fir tips. Earlier this year I had the good fortune to be seated next to Connie Green at the Oregon Truffle Fest's big dinner. Connie owns Wine Forest Wild Foods in the Napa Valley. Her cookbook collects decades of experience in the foraging and restaurant communities of Northern California. Connie's instructions for infusing vodka with fir tips appear below.

1 cup Douglas fir tips
1 750 ml bottle of vodka

1. In a blender, combine fir tips with 1/3 bottle of vodka and blend for 2 minutes. Pour into a quart-sized jar. Empty remaining vodka into blender, swirling around to capture fir tip residue and add into same jar. Seal jar, shake, and refrigerate for 1 week.

2. Strain fir-infused vodka, first through a fine mesh strainer, then through a strainer lined with folded cheesecloth, and finally through a coffee filter for maximum clarity. The coffee filter will take a while, but this is how to get the most appealing result.*

3. Keep fir-infused vodka in fridge or freezer.

While the concoction was steeping, I checked in with my friend Andrew who has perfected a number of wild liqueurs and tinctures over the years. He advised me to allow the infused vodka to rest in between steps during the straining process, so that floating particulates can settle on the bottom. "The last step [with the coffee filter] may take several hours," he said. "But the end result is totally clean." You're left with a beautifully translucent, evergreen-tinted final batch. Pour this back into your vodka bottle.

To make a Firtini, add fir-infused vodka to a shaker with ice and a splash of elderflower syrup. Garnish with a tip.

* The photo at top depicts a jar of fir-tip vodka that's only a day into the infusion process and hasn't been strained through a coffee filter (I couldn't wait!), resulting in a more opaque cocktail. You can see the settling of the fir sediment in the jar. When ready to strain, don't disturb this settled layer of sediment.


4 comments:

Aron said...

My favorite is hemlock tea...



I kid, I kid

Lisa Pedersen said...

we drink a delicious wild tea with sumac berries, white pine needles, cedar and wintergreen leaves....yum

bellevueriver said...

the best tasting needle shoots I've tried come from the spindly, 6 ft tall spruces between the dennycreeek parknglot and annette lake. Everytime I pop one in my lip it tastes like coca-cola and feels like the softest rubber.

bellevueriver said...

the best tasting needle shoots I've tried come from the spindly, 6 ft tall spruces between the dennycreeek parknglot and annette lake. Everytime I pop one in my lip it tastes like coca-cola and feels like the softest rubber.