1 small cedar frond, garnish
Chill a cocktail glass. Place vodka in a cocktail shaker with ice and shake vigorously. Place a perfectly round scoop of Douglas Fir Sorbet in the bottom of the glass. Stick cedar frond into scoop of sorbet. Pour chilled vodka over the top. Sorbet should float.
8 inches Douglas fir (cut into 1-inch lengths);
Boil first cup of water with sugar and Douglas fir for 10 minutes. Strain and cool.
Add second cup of water and gin.
Churn as directed on your ice cream machine. Garnish with a sprig of Douglas fir.
Recipe courtesy of Chef Kerry Sear