Get creative with foraged ingredients and elevate your cocktail game with Stump Coastal Forest Gin from Victoria, British Columbia, and Iggy’s Beet Kvass from Bainbridge Island, Washington. This small-batch gin from Fermentorium Distilling features an inviting blend of foraged botanicals, herbs and spices to create a smooth-yet-complex spirit that will add dimension to any signature drink. At the same time, the kvass provides a hint of salty sea from Himalayan sea salt and a bit of earthy goodness. Combined with a delicious mix of green pinecone jam and sour sumac syrup, this cocktail tastes like an enchanted forest in springtime.
TIP: Yes, you can eat baby pinecones, which are delicious! Pinecone jam is a delicacy in Siberia; you can find a wide variety online. This cocktail also makes an excellent alcohol free cocktail without the gin.
Makes >> One 1 cocktail
Cocktail Recipe
Ingredients
1½ ounces Stump Coastal Forest Gin
¾ ounce Sumac Syrup (recipe follows)
½ ounce Russian Table Pinecone Jam Syrup
½ ounce lemon juice
2 dashes Fee Brothers Rhubarb Bitters
2-3 ounces Iggy’s Beet Kvass
Garnish
Edible baby pinecone
Directions
In a shaker tin combine all ingredients except the beet kvass. Top with ice, cap and shake vigorously to combine. Strain over ice in a large rocks glass and top with Iggy’s Beet Kvass, stirring gently to combine. Garnish with an edible pinecone and serve immediately.
Sumac Syrup Recipe
Makes >> About 2¼ cups
Ingredients
½ cup sumac berries
½ cup wild honey
½ cup sugar
1½ cups water
1 tablespoon fresh thyme leaves
1 lemon peel
Directions
Combine all ingredients in a saucepan and bring to a boil, stirring to combine, then remove from heat. Let steep for one hour before removing all solids. Store in a clean container for up to three weeks or until ready to use.
