juniper, rosemary, cranberry, cinnamon, pine tree
holiday genever, cocchi di torino, cynar, génépy, douglas fir bitters
Originally, the Gin & Pine was nothing more than a quart of genever infused with green pine wood, and a recipe for it appears in The Bon-Vivant’s Companion in 1862 (also called How To Mix Drinks, by Jerry Thomas). We have updated that recipe by infusing genever with a medley of holiday herbs and spices, including rosemary, peppermint, eucalyptus, cinnamon, and myrrh. Combined with sweet vermouth and an alpine liqueur, the Gin & Pine is a crisp, warm, and refreshing cocktail.