Spruce needle vodka is the perfect Christmas gift for the person who has everything. It’s essentially vodka infused with a sprig from your Christmas tree. O tanenbaum!
This spruce needle vodka is essentially just vodka infused with Christmas tree. The piney potable draws rave reviews from folks who’ve tried it and will make you want to hum along to “O Tannenbaum” as you knock some back. Simply pour the piney potable into a chilled martini glass and float a fresh, tender tip of your Christmas tree branch atop or bottle it up and gift it to the person who has everything. Originally published December 17, 2010.–Connie Green and Sarah Scott
What's The Difference Between Spruce, Fir, And Pine?
While we’re on the topic of tannenbaums, the type of tree you pluck a sprig from will make a profound difference in the final spirit. So as not to go overboard with a resinous smack, stick with spruce or Douglas fir, preferably one from a local tree, rather than pine. And ask whether the tree was sprayed–you want one that wasn’t. Oh, and just to state the obvious, opt for a vodka you wouldn’t mind sipping straight up. Actually, come to think of it, gin would be just as nice.
Spruce Needle Vodka Recipe
Ingredients
- 1 cup spruce or Douglas fir needles, stripped from the branches
- One 750-milliliter bottle vodka
- Tender tips of the branches, for garnish (optional, but so very festive)
Directions
- 1. Place the spruce or fir needles and 1/3 of the vodka in a blender. Blend at high speed for 2 minutes. Pour into a large, clean jar or bowl.
- 2. Pour the remaining vodka into the blender jar and swirl it around to gather any green residue on the sides and bottom. Pour this into the fir-infused vodka and stir to combine. Cover the jar or pour the vodka back into its original bottle and seal. Refrigerate for 1 week.
- 3. Strain the vodka mixture, discarding the solid pine mass. Strain the vodka again through a coffee filter or cheesecloth and then pour the vodka into a clean bottle. You can stash the emerald green elixir indefinitely in the freezer. (May be sorta nice to pull it out for a little Christmas in July, eh?)
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This looks awesome.
Just wanted to comment on how delightful this sounds, and will possibly try it out. The fact that the recipe comes from the book “The Wild Table” impresses me all to pieces. A few years ago, I published a small magazine known as “Country Charm,” in which there was a section specifically for wild and foraged foods. Everyone seemed to enjoy it, and I myself tried to the dismay of my young family, quite of few of the wild edibles. One thing to never forget: always peel burdock root before cooking it, lol!! Sure it’s healthy, but if it doesn’t taste good, what’s the point?
Couldn’t agree more with you on peeling burdock prior to cooking it, Denise! The things we learn the hard way…and yes, we’re hoping that foraging for spruce needles and steeping them in vodka is a far more tempting notion for you & yours…
Hang on just a second. Does this mean that I can turn my Xmas tree into a cocktail? This is so inventive and enticing. And I happen to have some extra vodka just lying around. If Santa buys me “The Wild Table” he might just get one of those fantastic drinks. Are you listening, Santa?
Leslie, jut make sure the tree is a spruce or Douglas fir.
I just came across this and I’m super duper excited to try it!! But I’m just wondering…Why does it matter if it is specifically spruce or douglas fir? Is it purely the taste?
From what we heard from our testers, Hilary, yes, it has purely to do with the taste. A few testers veered into other types of trees and regretted it. Like licking a pine floor, I believe, is how one explained it…
I know this was written with the holidays in mind, but is there a preferred time of year to collect the spruce or doug fir needles? I’m wondering if the results differ noticeably, say from spring, summer, fall or winter collections. I guess the best way to find out is to make this throughout the year!
Um, not to be stuffy or anything, but fir and spruce are different species. And they taste really different. Is this recipe better with new growth or does it matter? How about pine as opposed to fir or spruce?
Any recommendations on martini recipes using this?
As with one’s preference for vodka, one’s taste in Christmas trees is, we imagine, quite personal. I’m going to go out on a limb, ahem, and say that the author wasn’t trying to confuse matters by including several options but was good naturedly trying to offer as many varieties of tree as possible, given the variance in availability.
As to the actual flavors, those of you who’ve tried this concoction, which types of trees did you use and how would you characterize the flavor? Based on aromas, we’d expect a Douglas to be quite resinous, almost sweet, and exceptionally aromatic. It’s the classic Christmas tree, so bear that in mind when contemplating Douglas versus spruce. A pine tends to impart a slightly but not quite as Pinesol-y taste one might expect.
And as for for martin recommendations, we’re purists when it comes to martinis. Just the infused vodka and a wave of vermouth, if you must, suits our tastes just fine. We can, however see perhaps swapping a twist of lemon in place of the vermouth. Anyone else been experimenting?
I picked up some branches at a local tree farm (we have an artificial tree). Before I did the infusion I decided to taste the needles. I’m glad I did as one tasted very bitter, but a longer needle varietal had a milder, lovely flavor. It’s infusing now–can’t wait to taste it this time…with the vodka!
Nice thinking, Liza. Curious to hear how you serve it, whether straight up or…
Let us know what you think. Liza.
Am I the only one who thought pine needles were toxic to humans?
kitchenbeard, not all are, by a long shot. But to be completely safe, ask your local authorities about the types of pine trees in your area.
This looks amazing! Just when I was wondering if I could turn my plant geekiness into some sort of edible, holiday gift (extracts, maybe?), along comes this gem! I’m also curious as to which of the old growth or young growth would taste better.
Personally, young-growth Doug Fir looks really pretty in the spring (it’s a metallic-y blue colour), so maybe that’s reason enough to try the younger stuff.
Finally, something to do with all the Spruce trees in my neck of the woods! Har har har. Pun intended. Thanks, LC!
I did not totally follow this recipe, but made a tasty infusion – the problem was it turned brown. I started with blue spruce and it infused beautifully and had nice flavor. The next morning the color was starting to go so I took it off the needles and but it through my filter. By time I got home from work it was brown. Does the refrigeration help keep the color? I could see the infusion would take longer than at room temp.
Hi Jill, did you put in the refrigerator after blending?
Wow! It sounds so tasty and refreshing! I’d really love to taste it asap! Maybe I’m going to try it this evening.
Thanks a lot for the inspiration and, as usual, for the clear and well written article! ^_^
Cheers xxx
You are so very welcome, matriomonio Varese! Thanks for your kind words and your enthusiasm! Looking forward to hearing what you think…!