Gin and Pine

Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.83) — Jerry Thomas 1862

1. Put the pine splints into a quart decanter.
2. Fill the decanter with gin.
3. Let the pine soak for two hours before serving in a wine-glass.

Nose

Pine resin and gin botanicals combine into a strongly aromatic nose.

Palate

It drinks sharply resinous and herbal, with the infusion pushing gin toward a more overt forest profile.

Finish

The finish is dry, piney, and lingering.

Summary

A prepared house infusion that shows gin service extending into medicinal and rustic flavouring practice.

Gin and Pine helps widen the ontology beyond mixed-by-the-glass drinks into prepared infused spirits. These entries matter because they document flavouring practices that later cocktail histories often push aside as curiosities.

Infusion time is everything. Too short and the drink reads as plain gin; too long and the pine can turn harsh and over-resinous.

This is less a single-service recipe than a house-prepared flavoured bottle. That distinction is historically important and useful for future ingredient ontology work.

Recommended How to Mix Drinks; or, The Bon-Vivant's Companion by Jerry Thomas (1876, p.85) — Jerry Thomas 1876

1. Put the pine splints into a quart decanter.
2. Fill the decanter with gin.
3. Let the pine soak for two hours before serving in a wine-glass.

Nose

Pine resin and gin botanicals combine into a strongly aromatic nose.

Palate

It drinks sharply resinous and herbal, with the infusion pushing gin toward a more overt forest profile.

Finish

The finish is dry, piney, and lingering.

Summary

A prepared house infusion that shows gin service extending into medicinal and rustic flavouring practice.

Gin and Pine helps widen the ontology beyond mixed-by-the-glass drinks into prepared infused spirits. These entries matter because they document flavouring practices that later cocktail histories often push aside as curiosities.

Infusion time is everything. Too short and the drink reads as plain gin; too long and the pine can turn harsh and over-resinous.

This is less a single-service recipe than a house-prepared flavoured bottle. That distinction is historically important and useful for future ingredient ontology work.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.35)

1. Steep pine slivers in a bottle of gin for about two hours to extract the flavor, then serve in the manner of gin and tansy.