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Zirbenz Stone Pine Liqueur of the Alps
RECIPES
Alpine Hippie Juice
(Based on a drink by Snack Boys, Milwaukee)
Shake with ice:
1.25 oz Averell Damson Gin
0.75 oz cognac
0.75 oz Zirbenz Stone Pine Liqueur
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 de Chambéry
1 barspoon Zirbenz Stone Pine Liqueur
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
0.25 oz Dolin Génépy le Chamois Liqueur
0.25 oz simple syrup (1:1)
Strain into the prepared glass.
Garnish with an orange peel.
Altstadt Collins
(Adam Bernbach, Washington, DC)
Build in a collins glass filled with ice:
1 oz Zirbenz Stone Pine Liqueur
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.
Austrian Getaway
(Sother Teague)
Build in a collins glass filled with ice:
1 oz Zirbenz Stone Pine Liqueur of the Alps
3 dashes orange bitters
2 oz seltzer
Stir.
Garnish with sliced strawberry.
Caldera
(Liz Kelley, New Orleans)
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
(Bill Norris, Austin, Texas)
Stir with ice:
2 oz. Hayman’s Old Tom Gin
0.5 oz Zirbenz Stone Pine Liqueur
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 Bianco
0.25 oz Dolin Génépy le Chamois Liqueur
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
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, Seattle, WA)
Stir with ice:
1.5 oz Hayman’s London Dry Gin
0.5 oz Zirbenz Stone Pine Liqueur
1 tsp Amaro Alta Verde
2 dashes Scrappy’s Aromatic Bitters
Strain into a coupe.
Garnish with red-vein sorrel.
Jungle Boogie
(Cali Gold, San Francisco)
Blend with crushed ice:
2 oz Zirbenz Stone Pine Liqueur
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
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, 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, NYC)
Shake with ice:
1 oz bourbon
0.75 oz Zirbenz Stone Pine Liqueur
0.50 oz lemon juice
0.25 oz passionfruit liqueur
0.25 oz simple syrup
Serve over crushed ice in a Tiki glass.
Garnish with a lemon twist, rosemary sprig, and Tiki umbrella.
Poker Face
Stir with ice:
0.5 oz Elisir Novasalus
0.5 oz Salers Gentian Apéritif
0.5 oz Zirbenz Stone Pine Liqueur
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
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
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 with 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, Boston)
Shake with ice:
1 oz Zirbenz Stone Pine Liqueur
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, 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
0.5 oz Dolin Génépy le Chamois Liqueur
0.5 oz lime juice
1 barspoon simple syrup
Swizzle.