Recipe from Ryan Manning | Photos & Story by Caroline Hargraves
Ryan Manning, one of Salt Lake City’s most knowledgeable and skilled bartenders, recently let us tag along for an afternoon in search of pine for a nature-infused Whiskey & Pine cocktail.
This fall cocktail with woodsy undertones is perfect for sipping straight from the Barebones canteen, whether you’re cozying up by a fireplace or taking your time on an afternoon hike.
We love the thoughtful ways he pairs and prepares ingredients, borrowing inspiration and flavors from the beauty that surrounds us. Whether you have time to forage during a week-long backpacking trip or ten minutes to scrounge something wonderful right in your own backyard, experts like Ryan have a way of easing away any intimidation associated with working with foraged material.
Pay attention to seasonality — while you can find pine any time of year, Ryan taught us to keep an eye out for tender, vibrant, new-growth tips of branches around late spring and early summer. They’ll be a little more mild in flavor, and if well-sealed, can be frozen and stored for up to one year.
When Ryan isn’t foraging for mushrooms on the mountainside or carefully examining leaf patterns in search of perfect [and perfectly safe to eat] berries along a trail, you can find him managing the bar and leading education courses at Under Current and creating an ever-evolving cocktail program at establishments like RYE.
Whiskey & Pine Cocktail
Ingredients for individual cocktail
1½ oz Eagle Rare 10 yr Bourbon
1 oz Campari (infused)
1 oz Palo Cortado or Amontillado sherry
Enough pine needles to fill ⅓ Campari bottle
- Remove 3 oz from Campari bottle and replace with pineneedles. Shake and let infuse for at least 4 hours. Use a smallstrainer when adding Campari to cocktail to catch needles.
- This cocktail is built in a short tumbler or rocks glass.Add ice, give it a stir, and it will develop as it dilutes andchanges temperature.
Ingredients for Barebones 28 oz Canteen
9 oz Eagle Rare 10 yr Bourbon
6 oz Campari
6 oz Palo Cortado or Amontillado sherry
A couple handfuls pine needles
- Add all ingredients to canteen, shake thenlet infuse for 4 hours or more.
- When readyto serve, top the canteen off with ice. Keepstrainer cap on and it’ll catch most of thepine needles as you pour.