So Long, Pumpkin. Finally, a Real Holiday Flavor.
Back when Starbucks was just a twinkle in America’s eye, its high-fructose syrups and powder mixes centuries away from realization, a true seasonal flavor leant festivity to winter beverages: spruce. Unlike pumpkin, a squash that tastes nothing like the saccharine, spiced drinks bearing its name, spruce has a heady, woodsy quality that invokes memories of snow-driven forests— no cloves or nutmeg necessary. Because it is very difficult to find commercially available, I’ve created a recipe for brewing the syrup yourself based on a few other I found, such as Hank Shaw’s:
Combine equal parts young spruce tips, water, and sugar and simmer overnight. Allow to cool and then strain.
Read The Atlantic’s article on spruce here: http://www.theatlantic.com/magazine/archive/2012/11/sprucing-up-your-cocktail/309107/