Douglas fir syrup gives rich, earthy note to mocktails and cocktails.
Trek through the beautiful alpine forests in the Sierra Nevada region and you’re sure to encounter majestic Douglas fir trees. Not only do these beauties stand tall, providing cover and refuge to little critters, but also, their evergreen needles are intact year round, can be harvested in winter, and offer a memorable essence when used in libations.
Brooke Walshaw, herbalist and founder of Terroir Herbals in Reno, encourages folks to head to the Galena National Forest with a field guide in hand to help positively identify the tree. Walshaw recommends The New York Times Field Guide to Medicinal Plants by Arnold and Connie Krochmal and Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places by Steve Brill with Evelyn Dean as good resources. It’s important to use a guide, as some trees may look like pines or firs but aren’t and actually are toxic.
“I always encourage people not to pick trees that are in recently fire-damaged areas because they are struggling,” Walshaw explains. “Look for a healthy tree with no bug infestation. And never take more than 20 percent of a plant that you are using for wildcrafting.”
From Branch to Glass
When it comes to harvesting, Douglas fir and pinyon pine can be used interchangeably in an infusion or syrup.
“Like other evergreen conifers, the needles and pitch are high in aromatic resins that fight infection and boost immunity due to their high vitamin C content,” Walshaw adds. “Both fresh young tips and dried older needles are useful.”
Once Walshaw harvests the branches, she hangs them in bundles or dries them in baskets.
“Once they’re dry, I run my fingers along the stems to easily remove the fir needles into a bucket, bowl, or paper bag. You can dry them to make a tea or do a classic, rich simple syrup.”
The simple syrup can be used in hot cocoa or with a variety of liquors, adding a rich, earthy flavor profile celebrating the region. Anna Maye Vetter, head mixologist at Ramblin’ Libations, a traveling beverage catering company, and bartender at Beer NV in Reno, suggests mixing the botanical infusion with a lower alcohol-by-volume whiskey, such as Four Roses Small Batch Bourbon.
“With this, you won’t get a punch of alcohol, but it has a lot of caramel and molasses flavor, so the Douglas fir will stand out,” Vetter notes.
During the winter, Vetter thaws frozen blueberries and blackberries to make a smash.
“You muddle the berries in the bottom of a shaker tin and add the simple syrup and whiskey,” she says. “With the sweetness of the berries and the Douglas fir as the showboat, you’re not hiding the big flavor. You have the sweetness, caramel, and earthiness together in one glass for a really nice cocktail.”
Heidi Bethel is a big fan of smash cocktails and looks forward to trying the fir-forward flavors in this syrup.
Douglas Fir Simple Syrup
(courtesy of Brooke Walshaw, herbalist/founder, Terroir Herbals in Reno. Makes about 3 cups)
2 cups water
3 cups white sugar
2 cups dried evergreen needles or tips
Heat the water in a saucepan over medium heat, add sugar, then bring to simmer. Remove from heat and add needles. Cover and steep, allowing the syrup to cool before straining. Store in a glass jar in the refrigerator for up to 2 weeks. To extend shelf life, add 2 tablespoons vodka.
Sprig Smash
(courtesy of Anna Maye Vetter, head mixologist, Ramblin’ Libations, and bartender, Beer NV, in Reno. Serves 1)
2 ounces bourbon
8 blackberries or raspberries
½ ounce lemon juice
1 ounce Douglas fir simple syrup
Ginger beer
Muddle berries in shaker, then add ice, bourbon, lemon juice, and simple syrup. Shake well and pour everything into glass. Top with ginger beer.
