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Carya Present

Carya Present

2021 Day 11 Winner "12 Days of Cocktails" 
by Zollie

  • 1 oz American Dry gin
  • ½ oz pomegranate juice
  • ½ oz hickory syrup*
  • ¾ oz prosecco
  • 4 dashes angostura bitters

Shake gin pomegranate juice and hickory syrup with ice. Pour into a flute add bitters and top with prosecco.

*You can buy hickory syrup online (e.g. Amazon) or for the full experience make it yourself. It’s really tasty. Smoky nutty with some hints of baking spices and vanilla. Locate a shagbark hickory tree (Carya ovata). Gather some pieces of bark that have fallen off the tree or are mostly hanging off it already. Don’t take too much from a single tree. (Note: 1 lb bark yields approximately 4-5 cups of syrup) Clean pieces of bark by rinsing and scrubbing without soap. Remove dirt spiderwebs and lichens. Roast the bark on a cookie sheet in the oven at 350 °F for 35 min. Place the roasted bark in a large pot and cover with water. Note the amount of water added. Heat the water until hot but not boiling and maintain heat for 30 min. Strain and discard bark. Add sugar. Use a volume equal to about 75% the volume of water used (we’re aiming for a standard 50/50 ratio and some of the initial water level will be lost to evaporation or soaked up into the bark). Bring the mixture to a low boil whisking continually until the sugar is dissolved. Reduce the volume by approximately 30% or until it has reached a desired syrupy consistency


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