The Wildcrafted Cocktail. Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 0ne-of-a-Kind Mixed Drinks. 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.
Ellen Zachos teaches foraged mixology workshops to bartenders in partnership with Remy Cointreau USA, and is a regular contributor to several Edible magazines. A longtime instructor at the New York Botanic Garden, Zachos is the author of six books, including The Wildcrafted Cocktail and Backyard Foraging. She shares wild, seasonal recipes at backyardforager.com.
"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