Winning Recipes
Winning Recipes

Forest Fizz with Pine Candied Lemon

By Mike Heaps

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Forest Fizz with Pine Candied Lemon image

Serve in a

Flute glass


Garnish with a candied lemon slice ... simmer thinly sliced lemon in pine needle syrup for 20-30 minutes, or until translucent, remove the lemons and bake on a sheet at 200F for around 30 minutes (turning every 5 to 10 minutes and keeping a close eye so they don't burn!)

How to make:

1. Get foraging and make yourself a Pine Needle Syrup (see notes)
2. Cook up some candied lemon slices (see garnish notes)
3. Shake all ingredients, apart from the soda, with ice
4. Strain into a flute with ice & straw
5. Top with soda and gently stir

60 ml Monkey 47 gin
30 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
15 ml Lemon juice (freshly squeezed)
3 drop Cherry bitters
45 ml Soda (club soda) water


To make a pine needle syrup, start with a simple syrup (1 part water to 2 parts sugar), heat the mixture to dissolve the sugar then take off the heat and add 4 parts pine needle. Cover and leave to steep for at least 12 hours. Strain multiple times through a fine sieve (or muslin) until you achieve a clear syrup.

If you find the Forest Fizz a little too sweet for your taste once you've added the syrup try an extra squeeze of fresh lemon juice and a little more soda to bring back some bite.


After a long hard day of foraging, what better way to refresh your body and soul than with a Forest Fizz? Botanical belter Monkey 47, combined with fresh pine needle syrup, zingy lemon and cherry bitters. Top off with a refreshing dash of soda and serve long over ice with a candied lemon. Drink in the great outdoors and become one with your inner forest sprite.

The home made pine syrup took some foraging, so this one was perfect refreshment while we picked the twigs and bugs out of our hair.

The candied lemon was my wife's idea to provide a twist on the traditional lemon garnish and the aroma from the caramelised pine syrup and charred lemon adds a little more forest magic.

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