Pine syrup is a bright, aromatic mixer made by infusing sugar and water with pine tea, capturing the fresh, forest-like character of evergreen. This sous vide version highlights clean, resinous notes with a subtle sweetness, making it a distinctive and versatile addition to cocktails—from crisp, spirit-forward drinks to wintery, nature-inspired creations.
Yield: 16 fl oz
Serving Size: 1 fl oz
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 200 g cane sugar to a blender.
Measure out 200 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar mixture and 2 pine tea bags to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Remove tea bags, then strain syrup through a fine mesh strainer 1–2 times to remove any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.