Fir Tip Simple Syrup

I’ve been fascinated with the idea of tree influenced cocktails since I heard about a restaurant in Seattle serving an “Evergreen Martini” with douglas fir sorbet years ago (I think I was in college?). Last spring, I read this post about making your own fir-tip simple syrup and it became only a matter of time and opportunity before I tried my hand.

Fir tips

While Daniel and I were hiking Mt. Washington, I noticed all the trees were still displaying beautiful spring growth. I picked a species (I think it’s the pacific silver fir) and started picking tips and dropping them into a baggie that had formerly held my bagel. Daniel was remarkably patient with me and over the course of our hike I filled one baggie and almost filled another.

Fir tipsWhile my mom was at work the next morning, I started on my project. First, I put the tips on a cutting board and tried to pick out any pinecone pieces or other “intruders” (there weren’t very many, careful picking was totally worth it). Next, I rinsed them off and left them to drain in the sink for awhile.

Fir tips

 

Next, I chopped the fir tips up. This step smelled totally divine. It was a little bit citrusy, a little bit woodsy, and really just made me super happy. I tried to not chop the tips too finely since they’d need to be strained out but I also wanted to make sure I was getting the full flavor complement. I was a little bit nervous about this step. It seemed so destructive and final! I followed the directions from Amy Pennington’s blog as best I could hoping for the best.

Making simple syrup

I combined two cups of fir tips with four cups of water, brought it and brought it to a boil and then reduced it to a simmer. They started out nice and green, but as they cooked, they blanched out a little bit as they simmered for 15 minutes.

Fir tip simple syrup

I was really excited to discover that my mom had a fine metal mesh strainer. I probably should have checked for this before I started but it all worked out just fine. I had about 3 and a half cups of fir-water so next I added 3 1/2 cups of sugar to the water and boiled it down to reduce it approximately by half.

Simple syrup making

I’d never made simple syrup of any kind before and had read many conflicting opinions of how long to boil it and how far to boil it down. I was terrified of going too far and ending up with an un-usable thick syrup but didn’t want to have to put it back in a pan to reduce it further. With a bit of trepidation, I poured the finished product into a jar and waited for it to cool.

Fir tip simple syrupSugar takes a long time to cool, my friends. When it was finally happy hour time, I mixed myself a drink using ManMade’s Coniferous Collins recipe as a guide:

  • 1 oz. fir tip simple syrup
  • 3/4 oz. fresh lemon juice
  • 2 oz. London dry gin
  • club soda

I eyeballed everything so there were no perfect proportions but it all seemed to turn out just fine. And by just fine, I mean, delicious:

Fir Tip Simple Syrup, coniferous collins

Seattle and Friends: Summer 2015

After a few days in Tacoma, I hopped on the Sounder train and headed for Seattle. I’ve taken the bus between Seattle and Tacoma many many times but this was my first time on the Sounder. I had power outlets and I learned that if I choose my car better I could have wi-fi next time. It only cost me $1.25 more than the bus which was totally worth it.

Sounder Train

Once in Seattle, I booked it from King Street Station up to Seattle Coffee Works where I finally got to meet Lauren of Better In Real Life! Lauren and I have been internet pals for a long time but we haven’t ever actually gotten to meet up; she was super supportive of me while I fought against sexism in Idaho. She was absolutely wonderful and we had a great time chatting while waiting for another internet pal, also named Lauren. She had flown in from Boston to spend the weekend with Liz and I and then got to meet the other Lauren as a bonus!

Lauren, Lauren, and Beth
Photo borrowed from Lauren (Better In Real Life‘s Instagram!).

Lauren and I set out in search of food in Pikes Place Market but soon decided that ice cream was what we really wanted. Sadly, we discovered that Bluebird Ice Cream was closed but that Molly Moon’s was open. My vanilla bean and honey lavender scoops were so good that I devoured them before I grabbed a photo. Lauren and I headed to Elliot Bay Book Company to kill some time before wandering over to Taylor Shellfish. I’d been craving oysters so we got a bottle of pinot gris (a bottle that was both affordable and had won awards for pairing well with oysters) while we waited for Liz to get off work.

Pikes Place Market

Ice cream

Once Liz arrived, we ordered a spread of oysters and we toasted to the kick off of a great weekend. Anyone sitting at tables around us would never believe that the three of us had never physically been in the same place at the same time before. As we enjoyed our oysters (a nice selection of Fanny Bay, Kusshi, Kumamoto, Shigoku, and Olympia oysters if you’re curious).

Oysters, Taylor Shellfish

Apres oysters, we bused back to Liz’s place where she made us some scrumptious tacos and then we headed to Percy’s & Co. for some cocktails. My cilantro gimlet was delicious but the highlight was getting to meet Liz’s bestie Siiri who I feel like I know without ever having actually met. Our next stop was Conor Byrne where we watched Liz and Siiri’s friend Tom sing.

Tom Eddy

 

Liz had to work the next morning, so after Tom’s set we headed back to her house and bedded down for the night. I’d had such a fun day “meeting” people that I felt like I already knew and I could hardly believe the weekend was going to get better when Liz, Lauren, and I headed for the San Juan Islands.