Winter Solstice Cocktail is made with rye, mezcal, and FOS Greek Mastiha a liqueur made from the resin of the Mastic Tree an evergreen shrub native to the island of Chios, Greece. It’s smoky, lightly pined taste will remind you of a walk in the woods on a winter’s evening.
Make the spruce-scented simple syrup: Combine 1 cup granulated sugar, ½ cup water, and ½ cup roughly chopped, lightly packed, spruce, pine, or fir tips in a small saucepan set over medium heat. Bring the mixture to a low boil then then remove from heat. Allow the syrup to cool completely and then cover and set aside about 8 hours for the flavors to meld. Strain through a fine mesh sieve into a jar or bottle before using. If refrigerated, this syrup will keep up to two weeks.
- 1 ½ ounce rye whiskey
- 1 ounce freshly squeezed lemon juice
- 3/4 ounce FOS Greek Mastiha
- ½ ounce mezcal
- ½ ounce spruce-scented simple syrup (see notes)
- conifer tip (as garnish)
- fresh cranberry (as garnish)
Place one extra large ice cube or three medium ice cubes into a double old-fashioned glass; set aside. Combine rye, lemon juice, mastiha, mezcal, and simple syrup in a cocktail shaker 2/3 filled with medium ice cubes. Shake and strain into the prepared glass. Garnish with a little conifer tip and a cranberry.