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Zirbenz Stone Pine Liqueur of the Alps
RECIPES
Alpine Hippie Juice
Shake with ice:
1.25 oz Averell Damson Gin
0.75 oz cognac
0.75 oz Zirbenz
0.5 oz grapefruit juice
0.5 oz lime juice
Strain into a chilled coupe.
Garnish with a rosemary sprig.
Alpine Martini
Stir with ice:
1.5 oz Hayman’s London Dry Gin
1.5 oz Dolin dry vermouth
1 bar spoon Zirbenz Stone Pine Liqueur of the Alps
Strain into a coupe.
Garnish with a lemon peel.
Alpine Old-Fashioned
Prepare a double rocks glass filled with ice.
Stir with ice:
2 oz rye whiskey
0.25 oz Zirbenz Stone Pine Liqueur of the Alps
0.25 oz Dolin Génépy le Chamois Liqueur
0.25 oz 1:1 simple syrup
Strain into the prepared glass.
Garnish with an orange peel.
Altstadt Collins
Build in a collins glass filled with ice:
1 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz lime juice
Stir.
Top with 3 oz lager, Vienna-style.
Garnish with a rosemary sprig stuck in a lime wheel.
Caldera
Stir with ice:
1.5 oz reposado tequila
0.75 oz Aperitivo Cappelletti
0.5 oz Zirbenz Stone Pine Liqueur of the Alps
Strain into a cocktail glass.
Garnish with a grapefruit peel (express and discard).
Cedar Fever
Stir with ice:
2 oz Hayman’s Old Tom Gin
0.5 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz elderflower liqueur
Strain into a cocktail glass.
Top with 3 dashes Peychaud’s bitters.
Garnish with a lemon peel.
Gone Camping
Stir with ice:
1 oz high proof rye
1 oz Zirbenz Stone Pine Liqueur
0.75 oz Cocchi Americano
0.25 oz Dolin Genepy le Chamois
1 barspoon Amaro Alta Verde
Strain into a rocks glass filled with ice.
Garnish with an orange peel and a rosemary sprig
Green & Black Manhattan
Stir with ice:
1.5 oz rye whiskey
1.5 oz Cocchi Vermouth di Torino ‘Storico’
1 bar spoon Zirbenz Stone Pine Liqueur of the Alps
Strain into a double rocks glass filled with ice.
Garnish with grapefruit peel.
Hop To It Collins
Shake with ice:
0.75 oz Hayman’s London Dry Gin
0.75 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz lemon juice
Strain into a collins glass filled with ice.
Top with 3 oz IPA.
In Vida Veritas
Stir with ice:
1.5 oz Del Maguey Mezcal Vida
0.75 oz Zirbenz Stone Pine Liqueur
0.75 oz Nux Alpina Walnut Liqueur
0.5 oz Benedictine Liqueur
1 dash Bitter Truth Xocolatl Mole Bitters
Strain into a cocktail glass.
Garnish with an orange peel.
Into the Woods
Stir with ice:
1.5 oz Hayman’s London Dry Gin
1 oz Cocchi Americano
0.5 oz Zirbenz Stone Pine Liqueur of the Alps
1 tsp Amaro Alta Verde
2 dash Scrappy’s Aromatic Bitters
Strain into a coupe.
Garnish with red-vein sorrel.
Jungle Boogie
Blend with crushed ice:
2 oz Zirbenz Stone Pine Liqueur of the Alps
0.75 oz lime juice
0.75 oz grapefruit juice
0.75 oz cinnamon syrup
Pour into a double rocks glass.
Top with crushed ice.
Garnish with a mint sprig.
Le Grog Alsacien
Build in a warm mug:
1 oz rhum agricole blanc
0.5 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz lemon juice
1 tsp sugar or honey
4 oz hot water
Garnish with a cinnamon stick and a lemon peel.
Mr. Burns
Stir with ice:
2 oz Dewar’s White Label
0.5 oz Cocchi Vermouth di Torino ‘Storico’
0.5 oz Zirbenz Stone Pine Liqueur
Strain into a cocktail glass.
Garnish with a lemon twist.
Passion & Pine
1 oz bourbon
0.75 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz lemon juice
0.25 oz passionfruit liqueur
0.25 oz simple syrup
The drink is shaken and served over crushed ice in a Tiki Glass. Garnished with Lemon Twist, Rosemary Sprig, and Tiki Umbrella.
Poker Face
Stir with ice:
0.5 oz Elisir Novasalus
0.5 oz Salers Gentiane Aperitif
0.5 oz Zirbenz Stone Pine Liqueur of the Alps
Strain into a collins glass filled with ice.
Top with 4 oz Fentiman’s Curiosity Cola.
Stir gently.
Garnish with a long, wide grapefruit peel.
Real Thing Toddy
Build in a warm mug:
1 oz The Scarlet Ibis Trinidad Rum
0.5 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz lemon juice
1 tsp sugar or honey
4 oz hot water
Garnish with a cinnamon stick and a lemon peel.
Sierra Madre Occidental
Build in a warm mug:
2 oz añejo tequila
1 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz honey syrup (2:1)
0.25 oz lemon juice
6 oz hot water
Garnish with a lemon wheel.
Stone Pine Sazerac
Prepare a chilled double rocks glass rinsed in Zirbenz Stone Pine Liqueur.
Combine in a mixing glass:
2 oz rye whiskey
0.25 oz Zirbenz Stone Pine Liqueur
0.25 oz rich simple syrup
Stir with ice.
Strain into the prepared glass.
Garnish with a lemon peel.
TBA Collins
Shake with ice:
1 oz Zirbenz Stone Pine Liqueur of the Alps
1 oz blackstrap rum
1 oz bourbon
0.5 oz vanilla syrup
Strain into a collins glass.
Top with 2 oz imperial stout.
Zirbenz Swizzle
Build in a collins glass filled with crushed ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz Dolin Génépy le Chamois Liqueur
0.5 oz lime juice
1 bar spoon simple syrup
Swizzle.