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. I'll start with some guidance from Slashfood's review of the Alpine version of this, Zirbenz:

Pine-tini:
20ml Tanqueray gin
10ml Noilly Prat dry vermouth
5ml Zirbenz
source: Gary Regan, ArdentSpirits.com