Mugolio is a time-honored and cherished traditional culinary art from the European Alps & other Eurasian Highland cultures in which immature pine cones are steeped in cane sugar (or honey or molasses) for at least 3 weeks and often up to a year!
The result is a boldy sweet, lightly fermented, not at all tannic, fruity syrup with notes of classic bubble gum & lemon-lime, vanilla, cinnamon & cola.
Every pine species is unique, and our Summit County Colorado Lodgepole Pines yield a syrup that takes the taster for a gustatory journey from instantly sweet and high notes of vanilla, cinnamon and cloves before the spicy notes kick a short blast of heat when the bolder sweetness arrives to sweep away any fear of spiciness and leaves the tongue and the entire mouth with the undeniably delightful tingle of Umami.
Try it in a frosted glass for a refreshing
Pine-Soda® --
1 oz of COmugolio®
11 oz of San Pelegrino or SodaStream® or your preferred fizzy water
Hot (Pine) Cone-coa
0.5 oz COmugolio®
1.25 cup hot whole milk
1 tsp cocoa powder
(optional) .5 tsp Hamilton's Mushroom Powder
Whisk to foamy surface.
The Breckenridge Bonfire
.75 oz COmugolio®
2 oz Breckenridge Bourbon
Soda Water stirred over ice
in cocktail glass.
Mugolini
1 oz COmugolio®
3 oz Breckenridge Gin
Mugoliold Fashioned
.5 oz COmugolio® (or Spru-Srup®)
1 shot Breckenridge Bourbon
Dashes of Breckenridge Distillery Bitters
1 shot Sweet Vermouth
Served in cocktail glass over large ice block and garnished with a roller-pressed sprig of pine (or spruce) needles.
Enjoy drizzled over cheese, ice cream, in cocktails & mocktails, as a glaze for meat, fish & wild game or as a maple syrup replacement for a more regional "treet" over your next batch of pancakes or waffles!
COmugolio® is our (CO)lorado native high alpine Lodgepole version of the traditional Eurasian high country recipe!
Inspired by the creative culinary likes of @ForagerChef Alan Bergo (highly recommend his book Flora) and @ForageColorado Orion Aon, COmugolio® was conceived as a next tangible and highly marketable -- prized, even -- step along the journey towards a fully-fledged wild-foraged product brandship of quality, organic, sustainable, pure delights for Forest lovers like us.
Plus, having TWO more dedicated foraging seasons to fill the year makes it easier to promise year-round work to more and more Foraging Fire Mitigators as we grow and strengthen the "Circle of Spruce Healing," giving as much back to the Forest as we bring to the People.
When something doesn't readily exist that you believe should be available to One & All, take that as your sign to "GO FORage IT," and make it so!
That's our philosophy, and we're proud to be bringing not only Ancient Forest goods to Modern People, but also to be bringing the People back into the Forest, where Humans once roamed and maintained the abundant but delicate land much as an organic farmer or a rancher stewards their land today.
It's time for USAll to reunite with Our Land and with One Another, evaluating every choice we make today based on its consequences for generations to come.
Join us for a daytrip foray, or join our semi-nomadic groups of dedicated good folks, who are rejuvenating themselves and the Forest, getting a fresh start doing rewarding & thereapeutic wildfire risk reduction work in the Forest that surrounds our mountain towns like a vast sea surrounds all the little islands of Civilization.
Sign up for foraging forays & wildfire mitigation cookouts at SpruceHeal.org/join-us