1 -6 inch sprig, fresh-picked Douglas fir branch, rinsed.
1 bottle (750 ml) gin.
Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.
1 1/2 ounces Douglas fir infused gin (recipe above)
3/4 ounce white cranberry juice
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
splash Brut champagne or dry sparkling wine
Cocktail.Fill a cocktail shaker with ice. Measure in the infused gin, cranberry and lemon juices, and simple syrup. Cap and shake vigorously. Strain into a martini glass and top with a splash of