The intriguing bouquet offers a pine cone, cedar, alpine-forest perfume and little else. The palate entry is intensely piny and sappy and marginally sweet; the midpalate highlights the menthol aspect. Finishes bitter with waves of menthol or camphor and pinesap. An idiosyncratic liqueur made with highly skilled distilling and blending craftsmanship. (5/2007)
Josef Hofer has created this artisanal all-natural liqueur. Zirbenz draws its flavor and natural red color from the freshly picked fruit of the Arolla Stone Pine grown in the Austrian Alps. With a taste and nose instantly familiar, Zirbenz is exceptionally smooth, slightly sweet, and has a crisp pine floral finish. Generations of mountaineers practiced in the art of harvest work must ascend to high elevations then climb the trees to pick this wild pine fruit fresh. The Austrian Martini: INGREDIENTS: 2 ounces Tanqueray Gin 1 ounce Noilly Prat dry vermouth 1/2 ounce Zirbenz Stone Pine Liqueur 1 lemon twist, for garnish INSTRUCTIONS: Fill a mixing glass two-thirds full of ice and add all of the ingredients. Stir 30 seconds, and then strain into a chilled cocktail glass. Light a match and hold it close to the top of the drink. Take the lemon twist in your other hand and hold it by the sides. (The yellow part should point toward the drink.) Hold the twist over the match and squeeze it to release its oils. You will see them sparkle as they leap through the flame into the drink. (Gary Regan, San Francisco Chronicle, 05/2006)
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