Food Network Magazine - (12)December 2020

Christmas in a Glass

Here’s a reason to get a real Christmas tree: You can make a

cocktail out of it! The new book How to Eat Your Christmas

Tree includes dozens of recipes for cooking with the

needles from firs, spruces and pines. Author Julia Georgallis

suggests using them for curing fish, infusing ice cream,

brewing tea and making a cordial for these Christmas Tree

Sours. Just be sure to triple-check your tree type: Certain

varieties like cedars and cypresses aren’t edible.

—Francesca Cocchi

in the know

CHRISTMAS TREE SOURS

Make the cordial: Bring 4 cups water,

1½ cups superfine sugar, the zest of

2 lemons, the juice of 5 lemons and

7 ounces spruce or fir needles to a boil.

Reduce the heat to low and simmer

2 hours. Strain through a fine-mesh sieve,

repeating to remove all the needles; let

cool. Make the drinks: Combine ⅓ cup

each sparkling water and bourbon,

3 tablespoons of the cordial, the juice

of 2 limes and 3 dashes bitters in a

shaker with ice. Shake, then strain into

2 ice-filled glasses and garnish with

spruce or fir sprigs. Refrigerate the

remaining cordial for up to 2 weeks.

Find more fun

recipes inHow

to Eat Your

Christmas

Tr e e ($16;

Hardie Grant).

DECEMBER 2020 ●FOOD NETWORK MAGAZINE 21

RECIPE EXCERPTED WITH PERMISSION FROM

HOW TO EAT YOUR CHRISTMAS TREE

BY JULIA GEORGALLIS, PUBLISHED BY HARDIE GRANT BOOKS.

COCKTAIL PHOTO: RALPH SMITH; FOOD STYLING: TYNA HOANG; PROP STYLING: STEPHANIE YEH.

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