Agave and Pine

Mezcal, Lemon Juice, Pine Barrens Amaro, Lemon Sherbert, Piloncillo Syrup

Bartender Danny Childs of Slow Drinks | Philadelphia

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Adapted by StarChefs | january 2023

INGREDIENTS

Pine Barrens Amaro:
Yield: 5 cups
100 grams pine cone
100 grams pine needle
100 grams roughly chopped juniper needles, berries, and nonwoody stems
50 grams sumac berry
20 grams dehydrated trifoliate orange peel
10 grams birch bark
5 grams horehound
5 grams sage leaves
3 grams thyme leaves
5 grams mint leaves
2 tablespoons juniper berries
151-proof vodka
1⅓ cups maple syrup

Lemon Sherbert:
Yield: 1½ cups
4 medium lemons, peels and juice reserved separately
150 grams sugar

Piloncillo Syrup:
Yield: 1¼ cups
225 grams piloncillo

To Assemble and Serve:
Yield: 1 cocktail
1¾ ounces Don Mateo de la Sierra Cupreata mezcal
½ ounce lemon juice
1 sprig juniper

METHOD

For the Pine Barrens Amaro:
In an airtight container, combine all ingredients, except vodka and maple syrup. Top mixture with enough vodka to submerge. Seal and let sit 5 weeks at room temperature. Strain mixture, reserving the liquid. If desired, transfer mixture to an oak barrel and let age up to 1 month. Once strained, stir in maple syrup and 3 cups water. Taste and adjust alcohol levels with water and maple syrup. Bottle and reserve.

For the Lemon Sherbert:
In a nonreactive container, cover lemon peels with sugar. Muddle lemon peels, then cover and let sit overnight at room temperature. The next day, in a saucepan over medium-low heat, add lemon juice and reserved oleo-saccharum. Heat until sugar has dissolved. Strain, discarding the solids. Transfer liquid to a nonreactive container and refrigerate.

For the Piloncillo Syrup:
In a saucepan over medium heat, add piloncillo and 112 grams water. Bring to a boil, breaking up the piloncillo with a fork. Once boiling and sugar has dissolved, remove from heat. Transfer to an airtight container and reserve.

To Assemble and Serve:
In a shaker with ice, add mezcal, lemon juice, ¾ ounce Lemon Sherbert, ½ ounce Pine Barrens Amaro, and ½ ounce Piloncillo Syrup. Shake vigorously and double strain into a rocks glass with a large ice cube. Garnish with juniper sprig.

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