More than 50 recipes for garnishes, syrups, infusions, juices, and bitters using commonly found foraged ingredients serve as the foundation for 45 unique and delicious botanical cocktail recipes.
Have a Drink on the Wild Side
You love a good cocktail, and you relish the hunt for seasonal, foraged foods. Combine your passions, shake, garnish, and enjoy.
Start with more than 50 recipes for bitters, garnishes, syrups, infusions, and juices using plants readily found in backyards, farmers' markets, and along roadside fields. Bottle up the goodness of fresh berries, fruit, flowers, leaves, roots, and seeds; then delight in their flavors all year by incorporating your wildcrafted components into 45 surprising and delicious cocktails.
“Ellen is a pioneer with a flair for combining the right foraged ingredients with the best spirits. The result is a balanced and delicious foraged cocktail every time!” — Judd Zusel, vice president of marketing at Remy Cointreau USA
“Wow! A plethora of new ingredients to incorporate into our tipples. From silverberries to sumac, Ellen shows us how to collect these wonderful things and turn them into delicious libations.” Tony Abou-Ganim, author of
The Modern Mixologist“Combining plant knowledge with culinary skills, Ellen creates marvelous drinks fit for the finest table or a crackling campfire.” Sam Thayer, author of
The Forager’s Harvest and
Nature’s Garden“A wonderful book! Easy-to-follow recipes and techniques will elevate your mixology, while insights into plant flavors will help you create unique cocktails that incorporate your own local and wild
terroir.” — Pascal Bauder, author of
The New Wildcrafted Cuisine
