What Wood You Like To Drink: 5 Trees And How They're Used In Drinks
Trees are essential to cocktails and spirits. Whiskey fans, rum connoisseurs, and lovers of aged spirits know trees provide the barrel-making necessities that give us some of the flavors we love in our drinks. In this article, we will talk about five different trees, their medicinal benefits, and how they are used in some of our favorite cocktails. Check out some fun tree facts below!
ANGOSTURA Angostura trifoliata
The Angostura tree is native to Venezuela. Its bark was used in many pharmaceutical remedies throughout the 19th century to treat fevers and digestive problems. You would be clever to guess that this medicinal bark must be used in bitters, probably the well-known Angostura bitters, right? Well….not necessarily. The secret recipe for Angostura bitters only tells us that it does not contain bark from the tree. As Amy Stewart tells us in The Drunken Botanist, “no mention is made of another legally recognized ingredient, angostura extract, or of the tree’s trunk, leaves, roots, flowers, or seeds.” For more on the story of how Angostura Bitters procured this name read this article.
If you’re looking for a bottle of bitters that is known to contain this special tree bark, use Fee Brothers Old Fashion Aromatic Bitters in your next Manhattan or Old Fashioned.
CASCARILLA Croton eluteria
The cascarilla tree comes from the West Indies and now grows in tropical regions like Mexico, the Amazon, an El Salvador. Once upon a time, it was added to cigarettes because of the pleasant odor it emits when burning. and even used as a substitute for tobacco. This tree bark purports many medicinal benefits and has been used to treat cough, fever, digestive problems dysentery and more. It has been used for sacred and religious purposes around the world, and its powder continues to be used in modern magical practices.
You can find cascarilla used as a bittering agent in some vermouths and bitters. It might also be one of Campari’s guarded secret ingredients.
EUCALYPTUS Eucalyptus spp.
Eucalyptus helps with symptoms of bronchitis, sore throat, and nasal congestion. amongst other ailments. It has been used in indigenous Australian medicine for centuries as an antibacterial and antifungal agent. This menthol-y and woody Australian native is a key ingredient in a San Francisco bar staple - Fernet Branca. Try a Hanky Panky, Eeyore’s Requiem (a twist on a classic Negroni), or a Late Night Reviver.
MYRRH Commiphora myrrha
Yes, the stuff one of the three kings brought to little baby Jesus. The resin from this tree was used for incense and perfume by the Egyptians and Romans. Myrrah also is used as a bittering agent in vermouth, bitters, and liqueurs (Fernet Branca, once again, uses this decadent tree). It is also used in the popular French orange liqueur, Combier. Try a Corpse Reviver with Combier to savor this sacred sapling.
PINE Pinus spp.
Pine was added to flavor wines in ancient Greece and Rome. Even archaeological sites from the Neolithic period have found traces of pine in wine residue. Pine is used to treat sinus issues, blood pressure, and even muscle pain and inflammation. Pine trees are used to flavor liqueurs like Zirbenz from the Alps. Save these recipes for when winter rolls around to warm you up! Another easy way to add some pine to your next cocktail is to make a PINE SIMPLE SYRUP!