Learn how to capture the essence of spring and summer in a glass. In this hands-on class you’ll be schooled on the basics of how to prepare and use foraged plant-infused cocktail products such as bitters and syrups. Every participant will learn to make absinthe bitters made with locally harvested plants, a wildcrafted simple syrup, and another special item that you’ll blend yourself. We'll finish with a blending lab, where you’ll get to mix and enjoy (Read: Drink!) your own cocktails using wildcrafted bitters, syrups, glycerites, and more. Leave prepared to start a foraged cocktail program at home with a small stash of bitters, syrup, and an item of your own creation!
This workshop is lead by Brian Wallace, a life-long student and teacher of all things botanical. Whether he's extracting the essence of yet another species of Artemisia, or blending up a new batch of botanically infused artisan chocolates for his company Endorfin Chocolat, Brian's mission in life is to spread the plant gospel everywhere he goes.