I’m sharing this recipe with the Wild Things February Round-Up… a simple recipe for smoked bourbon-infused Ponderosa Pine bark with beer. If you don’t live in the Ponderosa Pine region, well, this would probably work with any number of pine trees, fruit woods or herbs. After a recent foraging outing with Butter, I came home with a small amount of Ponderosa Pine bark loving [and carefully] removed from a smattering of trees in a nearby canyon. I wanted to infuse a locally-made bourbon with the bark and some honey… but hated the thought of wasting the bark once I was done. The smell is just too intoxicating, all that caramel and spice and woodsiness.
I paired the Breckenridge Distillery Bourbon-soaked Ponderosa bark with Breckenridge Brewery Pandora’s Bock, simply lighting the bark and holding it under an upside-down Pilsner glass to capture the curls of smoke that emanated hints of baking cookies and Christmas. All told, it’s probably one of the most local cocktails I’ve put together thus far… but you can use this idea as a jumping-off point to see what you can create. I’d love to hear your success stories [or spectacular failures! Just don't set your kitchen on fire].