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.–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.
Spruce Needle Vodka
Ingredients
- 1 cup spruce or Douglas fir needles, stripped from the branches
- One (26-ounce) bottle vodka
- Tender tips of the branches, for garnish (optional, but so very festive)
Instructions
- 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.
- 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 needle-infused vodka and stir to combine. Cover the jar or pour the vodka back into its original bottle and seal. Refrigerate for 1 week.
- 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?)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Aside from the fact that this vodka is the easiest thing to make (it only took 10 minutes), the taste and smell are wonderful. I love vodka, and this spruce needle vodka was a huge hit at our house. I’ll make sure to always have this on hand.
This spruce needle vodka is wonderful—like the best of both vodka and gin! It’s easy and fun. I’m gifting bottles of this for Christmas!
We love infused spirits, so this spruce needle vodka recipe really intrigued me. I thought it would wind up either amazing or a total bust. Happily, it was really, really great. Aside from the fact that you may not be able to get fir needles yearround, it’s a super easy recipe. A week of steeping in the freezer with bits of our Christmas tree and the vodka was sharp, bracing, and redolent of the great outdoors.
I didn’t make a full batch because I was a little nervous about the outcome, but everyone who tried it was clamoring for more. It made a mean martini, and even mixed well with tonic and lime juice. I may make a few bottles before our tree is gone and keep them in the freezer to have all winter.
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…
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…
This looks awesome.