Fir Tiptini - A Capricornian Cocktail for saturn
The evergreen tree is ruled by the hardy and enduring planet of Saturn, which rules with iron fist over Capricorn (and co-rules just as tightly over Aquarius.) As the evergreen maintains it's constant vigil of vibrancy in the deadest of winter, so does Capricorn withhold her steady march to success. And as with the chilly goat, one would never guess there's a tantalizing flavour hidden beneath the evergreen's rigid exterior. But for a few weeks in spring, when the tree breaks dormancy and breathes new life into it's tired limbs, these surprisingly soft bristles of new growth taste and smell delicious. Laden with vitamin C, they are healthy as well... remember that next time you're stranded in the woods in early springtime! I can't tell you for certain which evergreen trees are edible and which are poisonous. I ASSUME that the new growth of all evergreen tree tips are edible, but have only tried the tips of the Douglas Fir Variety. So be warned and sample at your own peril! I do caution however, staying away from the evergreen variety known as Hemlock (alleged doer-in of Socrates). As this is a feathery and graceful looking branch it should not be easily confused with the very erect branches of the former mentioned. There are two companies using fir tips as a flavouring: DOUGLAS FIR SPRING TIP TEA and UN SAPIN (PINE LIQUOR.)
HUNTING & GATHERING:
Collect the new growth by only taking half of the “baby” branch so as to not stunt the growth of the tree.
FIR TIPTINI:
1/4 c fir tips
3 tbs raw, organic sugar
2 oz vodka
3/4 oz fresh lemon juice
Muddle fir tips with sugar, lemon, until macerated. Add vodka and shake in ice filled shaker. Strain into chilled glass. Garnish with a fir tip. Or serve on rocks topped with seltzer. (Muddled mixture shown below)
ALSO QUITE TASTY IS THE FIR TIP SYRUP:
1 1/2 c fir tips
1 1/2 raw, organic sugar
Puree in food processor on high until tips are broken down. Add to sauce pot with 3/4 c water and bring to boil. Allow to simmer for twenty minutes. Add 1 oz vodka as preservative and strain into final storage container. (Recipe created by Gwen Sutherland Kaiser).
A Douglas Fir Tip-infused gin comes out delic… What a unique holiday gift that would be for a lucky someone! Thanks to Karen for the generous use of her handsome trees!
Hi!
I discovered this blog recently, and think it is really cool. I’m a big fan of culinary cocktails, and a lot of your ideas will be put to use.
But, as Mr. Stickler plant guy of the cocktail world, I will point out that poisonous hemlock is not related to the evergreen hemlock at all.
Poison Hemlock is a perennial herb in the Parsley/Celery Family (Apiaceae). The plant latin for it is Conium maculatum and it looks a lot like Angelica, Chervil, or Cicely.
Comment by erik_flannestad — May 30, 2007 @ 8:19 am
By the way, I don’t care much for Un Sapin, it has a kind of, well, Pine-Sol flavor to it. Plus, the shipping from France is killer.
On the other hand, an acquaintance of mine imports an excellent Stone Pine Liqueur from Austria called Zirbenz. Very tasty stuff!
Comment by erik_flannestad — May 30, 2007 @ 8:28 am
i stand corrected : ) thank you!
must try that zirbenz it sounds good…
Comment by Gwen — May 31, 2007 @ 12:14 am
Neat! I would love to try this, except I have no ability to discern a Douglas Fir from any other evergreen tree.
Now where’s that “Intoduction to Botany” book I had in college…?
Comment by Dr. Bamboo — May 31, 2007 @ 1:09 am
i know, me either… thank god my neighbor happens to own douglas firs! but i really do think the tips of firs & pines are all edible… but that’s a helluva risk to taste a tipple…
Comment by Gwen — May 31, 2007 @ 6:24 am
save the trees! don’t eat them!
very creative IZ! nice work!
Comment by Jerry — June 1, 2007 @ 2:26 am
also available in the way of tree tipples, is SPRUCE GIN from ROGUE SPIRITS. i think it’s only available in oregon now, but i’m sure they’ll “branch” out soon!
Comment by Gwen — September 8, 2007 @ 11:15 pm