How to Make a Pine Needle Paloma

The Pine Needle Paloma is a riff on a Paloma cocktail that features tequila infused with fresh pine needles, lime juice, grapefruit juice, simple syrup, and fizzy grapefruit soda. The resulting cocktail is bittersweet and tart, with a woodsy flavor profile. 

The Pine Needle Paloma was developed by Brandon Thrash, beverage director and general manager of Middle Child Clubhouse in Philadelphia. “Thrash leans heavily on small-batch spirits and local produce, even in the winter when the pickings are slim,” says Philadelphia-based food writer Maddy Sweitzer-Lammé. 

At Middle Child Clubhouse, Thrash infuses local pine needles from New Jersey’s Pine Barrens into a blend of tequila and mezcal for a touch of smokiness, but in this simplified version, only tequila is used. Needles from most species of pine will work in this recipe — except ponderosa, Jeffrey, and lodgepole pines, which have been reported as unsafe for consumption.

Be sure to give the needles a thorough wash before submerging them into the tequila to avoid any off flavors. A 24-hour infusion of pine needles in tequila at room temperature imbues the spirit with pine needle notes; for a stronger flavor profile, infuse the tequila for two days. 

Why the Pine Needle Paloma Works

Grapefruit’s tart and sweet flavors balance the grassy, herbaceous notes of pine in this refreshing cocktail. The infused tequila offers a soft woodsy aroma that’s reminiscent of botanical-forward gins. 

This recipe calls for both a pinch of salt in the mixed drink and a salted rim. Not only does the salt balance the sweet and fruity notes in this drink, it also acts as a flavor amplifier, making the grapefruit and pine needle notes in the cocktail more intense. 

A fresh slice of grapefruit and a sprig of pine needles serve as the perfect garnish for this paloma cocktail that embraces the flavors of winter.