Forest Fizz with Pine Candied Lemon
Ingredient
- 2 oz Monkey 47 gin
- 1 oz Monin Pure Cane Syrup
- 1 oz Sugar syrup 'rich'
- 1⁄2 oz Lemon juice
- 3 drop Fee Brothers Cherry bitters
- 1 1⁄2 oz Thomas Henry Tonic
- 1 1⁄2 oz Thomas Henry Soda Water
Glass:
Serve in a Flute glass
How to make:
1. Get foraging and make yourself a Pine Needle Syrup (see notes) 2. Cook up some candied lemon slices (see garnish notes) 3. Shake all ingredients, apart from the soda, with ice 4. Strain into a flute with ice & straw 5. Top with soda and gently stir
Review:
To make a pine needle syrup, start with a simple syrup (1 part water to 2 parts sugar), heat the mixture to dissolve the sugar then take off the heat and add 4 parts pine needle. Cover and leave to steep for at least 12 hours. Strain multiple times through a fine sieve (or muslin) until you achieve a clear syrup.
If you find the Forest Fizz a little too sweet for your taste once you've added the syrup try an extra squeeze of fresh lemon juice and a little more soda to bring back some bite.
History:
After a long hard day of foraging, what better way to refresh your body and soul than with a Forest Fizz? Botanical belter Monkey 47, combined with fresh pine needle syrup, zingy lemon and cherry bitters. Top off with a refreshing dash of soda and serve long over ice with a candied lemon. Drink in the great outdoors and become one with your inner forest sprite.
The home made pine syrup took some foraging, so this one was perfect refreshment while we picked the twigs and bugs out of our hair.
The candied lemon was my wife's idea to provide a twist on the traditional lemon garnish and the aroma from the caramelised pine syrup and charred lemon adds a little more forest magic.
Nutrition:
One serving of Forest Fizz with Pine Candied Lemon contains 266 calories
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