Alpine Hippie Juice

(Based on a drink by Snack Boys, Milwaukee)

Shake with ice:

1.25 oz Averell Damson Gin

.75 oz cognac

.75 oz Zirbenz

.5 oz grapefruit juice

.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

(Adam Bernbach, 2Birds 1Stone, DC)

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

(Liz Kelley, Cure, New Orleans)

Stir with ice:

1.5 oz reposado tequila

.75 oz Aperitivo Cappelletti

.5 oz Zirbenz Stone Pine Liqueur of the Alps

Strain into a cocktail glass.

Garnish with a grapefruit peel (express and discard).

Cedar Fever

(Bill Norris, Austin, Texas)

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

(Michelle Sordi, NYC)

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’

1/2 tsp Zirbenz Stone Pine Liqueur of the Alps

Strain into a double rocks glass filled with ice.

Garnish with grapefruit peel.

Hop To It Collins

(adapted from a drink by Jim Meehan, Gramercy Tavern, New York City)

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

(Misty Kalkofen, Boston, MA)

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

(Lindsay Matteson, The Walrus and the Carpenter, Seattle)

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

(Cali Gold, Beretta, San Francisco)

Blend with crushed ice:

2 oz Zirbenz Stone Pine Liqueur of the Alps

3/4 oz lime juice

3/4 oz grapefruit juice

3/4 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

(Jon DeRosa, Oldfields Liquor Room, Los Angeles)

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

(Josh MacGregor, db Bistro Moderne, NYC)

1.00 oz bourbon

0.75 oz Zirbenz Stone Pine Liqueur of the Alps

0.50 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

(Ted Kilpatrick, No 9, Boston)

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

(based on a drink by Jamie Boudreau, Canon, Seattle, Washington)

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.