It's a Christmas tree in a cocktail!

There’s always a question of what you do with your old Christmas tree when Christmas is over. According to Capital Gardens, you could turn it into mulch or compost, turn it into a bird feeder, or even replant it. But Gastro Obscura has another idea—use it to make a cocktail:

In the winter of 2015, I spent a considerable amount of time trying to extend the short shelf life of a Christmas tree. I drove around London’s leafy periphery, pilfering Christmas tree branches. It was odd behavior on my part, but this foraging exercise was rooted in a deep hatred of waste: My goal was to figure out how to eat and drink them.

Soon enough, I was serving dishes such as zesty Christmas tree-cured fish, spruce and ginger ice cream, tart Christmas tree pickles, and sweet apple and fir membrillo. I experimented with cocktails, too: spruce-infused gin, herby pine vodka, and fir cordial. Last year, I published a cookbook, How to Eat Your Christmas Tree, to encourage home cooks to have a good think about wastefulness and sustainability over Christmas time.

Oh yeah, and you can use a Christmas tree to make food, as you do. Sarcasm aside, this is a great sustainable Christmas idea and it involves nice food and cocktails (although I’m sure these festive ingredients would work just as well in non-alcoholic alternatives).

But a word of caution from the writer, Julia Georgallis:

3. Christmas tree needles are a bit like fish bones—they’re often sharp. So avoid eating any uncooked, unchopped needles.

I wouldn’t want anyone to end up at the dentist or hospital because they accidentally ate their Christmas tree so be careful. And make sure you pick the right tree: Spruce, fir, and pine are extremely edible but yew and cedar as extremely poisonous.

Update: Another Christmas cocktail via my friend Cass – spicy pomegranate Moscow mule recipe by Tieghan Gerard

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