Sweetfern catkins are a boreal spice that frequently grows in blueberry fields. It is quite obviously the catkins of sweetfern, whose leaves are also eaten. Sweetfern catkins are picked, then dried, after which they can be ground to use in cooking… and in mixology!

Taste and scent

This boreal spice with the scent of nutmeg, clove and cinnamon is also reminiscent of honey and bay leaf, in addition to having a resinous appearance. All these qualities make it a perfect spice as winter approaches - from the first snows to the Holidays, and the cruelly cold days of February when any comfort is welcome.

How to cook with sweetfern catkins

Like most spices, sweetfern catkins reveal the full intensity of their flavor when dry roasted. This is therefore what we recommend you do before using it, in all situations.

It's very simple: just place the catkins in a small skillet over medium-low heat until their scent intensifies (about 2 minutes). Be careful not to let them burn! The ideal is to shake the pan to ensure that no part of the catkins burns.

You can also save the branches to use in your sauces, stocks and other liquid concoctions. Just treat them like bay leaves and remove them before serving.

The flavors of sweetfern catkins go very well with desserts and savory dishes. You can therefore easily add them to your meat pies and your braised game, but also to your fruit cakes, molasses biscuits, rice puddings and cocktails.

To get the ball rolling, here is a cocktail recipe that will warm you up when the first snow falls.

First snow cocktail with sweetfern catkins

Here, sweetfern catkins combine with the caramelized taste of demerara sugar to create a comforting and fragrant syrup. The sweet side of the syrup, whiskey and acer are balanced by the bitterness of fernet branca and the acidity of sea buckthorn juice.

Ingredients

• 1 oz whiskey
• 1/3 oz fernet branca
• 2/3 oz acer
• 1 oz sea buckthorn juice (can be replaced with lemon juice)
• 1 oz of sweetfern catkin syrup
• 1 dash of Amer Kebek forest bitters
• 1 egg white (optional - can be replaced with aquafaba for a vegan cocktail)
• 2 sprigs of sweetfern catkins for decoration

Directions

1. Place your glass of choice in the freezer to chill while you prepare the cocktail.
2. Prepare the syrup (see recipe below) and let it cool.
3. Add all the ingredients to a shaker and dry shake (without ice) for about ten seconds.
4. Add the ice and shake again until the shaker becomes very cold.
5. Strain and pour into the glass of your choice and decorate with 2 sprigs of sweetfern catkins.

Sweetfern catkin syrup

Makes about 3 oz

Ingredients

• 10 sprigs of sweetfern catkins
• ⅓ cup demerara sugar
• ⅓ cup of water

Directions

1. Remove the catkins from the branches and crush them with a cocktail pestle or mortar.
2. Dry roast the crushed catkins with the branches over medium-low heat until their aroma intensifies (about 2 minutes).
3. Add the sugar and water.
4. Stir until the sugar is completely dissolved and remove from heat.
5. Leave to rest for 5 minutes, then filter using a fine sieve.

Cheers!