30.10.26

Recipe:
The Pine Americano

A wintry twist on a classic, with pine and rosemary.

Our Pine Americano is a winter cocktail that’s bittersweet, aromatic and just a little bit woodland. We infuse red vermouth with edible pine, then pair it with Campari and a homemade rosemary syrup. It’s topped with soda and finished with a sprig of blow-torched rosemary. A Campari cocktail with a festive edge, it’s perfect for Christmas gatherings, cosy dinner parties and long evenings by the fire.

The Pine Americano Cocktail Recipe

Ingredients

35ml Campari

25ml Pine-Infused Red Vermouth (see below)

10ml Rosemary Syrup (see below)

Soda Water, to top

Rosemary Sprig, to garnish

For the rosemary syrup

100g Sugar

100ml Water

4 Sprigs of Rosemary

For the pine-infused vermouth

Red Vermouth

A few sprigs of edible pine like Douglas Fir

Method

To make the syrup, heat the water and sugar, then add the rosemary. Once the sugar has dissolved, leave the rosemary to infuse for 2 hours.

To make the pine-infused vermouth, add the pine sprigs to the vermouth and leave to infuse for at least 24 hours, shaking every now and then. Strain out the pine before using.

Add the Campari, vermouth and syrup to a cocktail shaker with plenty of ice and shake for 30 seconds.

Fine strain into a highball filled with ice and top with soda water.

Garnish with a sprig of blow-torched rosemary.

Sip slowly, ideally by the fire.

See how we make The Pine Americano on our Instagram.

Find more of our cocktail recipes in the journal.