Split a piece of the heart of a green pine log into fine splints, about the size of a cedar lead-pencil, take 2 ounces of the same and put into a quart decanter, and fill the decanter with gin.

Let the pine soak for two hours, and the gin will be ready to serve. * be careful to strain all wood from drink before serving!*

Some history: http://query.nytimes.com/mem/archive-free/pdf?res=F40A17F7345C16738DDDAC... via http://gincocktails.net/gin-and-pine

Equal parts gin, campari and sweet vermouth, mix with ice in a lowball.

The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail)) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midnight-in-...

2 oz. Gin
1 oz. simple syrup (or 2 tsp. superfine sugar)
1 oz. lemon juice
Brut Champagne or other dry sparkling wine

I finally got my hands on a Douglas Fir Eau-de-vie from Oregon's Clear Creek Distillery. I've been lusting after this since Adam over at Proof managed to craft a cocktail for me that followed my directions (so botanical it tastes like a pine tree) but still tasted good. Now I have to start re-creating that concoction.