Delicious wild edibles are unfurling from the forest floor, spring tree tips & beloved bogs. Early bird Stinging Nettles, Sweet Gale catkins, pollen rich Elderflowers, and coniferous vitamin C rich spring tips. Long time Whistler Bartender & pal Fred Lemieux collaborated to create these amazing wild cocktails recipes crafted with foraged botanicals and teas from Namasthé Tea Co. We forage year round in the pristine mountains around Whistler for seasonal botanicals crafted by our Herbalist led forage team. Wild mixology brings a depth of unique aromatics, health benefits and the pleasure of foraging sustainably wild botanicals from Pacific Northwest bounty.
TIPS: Infuse your foraged botanicals in the gin atleast a day before hand but best to infuse them longer depending on the extraction needs. Some botanicals have strong astringents or bitters constituents which are fine if you want to make bitters and medicinal astringents to tone. But for the subtle fresh chlorophyll greens of spring tips, volatile aromatic oils less is more. Basic simple syrup recipes work perfect to infuse the sweet licorice, birch sap and orange hued medicinals of the birch bark. Foraging respectfully, taking only what we need and asking permission before then leaving something in return for the medicinal plants giving of themselves as a gratitude ritual.
“The creation of a thousand forests is in one acorn” ~ Ralph Waldo Emerson
Gin infusion of two favorites: Spruce tips and Sweet Gale Cones (Myrica Gale/ Bois-Sent-Bon). Spruce tips are widely used in beer, tea and simple syrups. Sweet Gale were originally used in beer brewing pre-hops, as a wild game spice, medicinally and in spirits. Fred used Bombay Sapphire Gin, not the overproof, although our herbalist founder Isabelle Ranger would have loved to get a bottle for crafting tinctures of roots, barks and resins that require higher proof to extract all constituents. A story for another blog.
Birch Bark & Licorice fern infused simple syrup or in short "Barch" for repeating too often.
True spirit of wild; the great Canadian outdoors, camping trips surviving the incessant assault of mosquitoes. It's main aroma & flavor happens to also be the best camping insect repellent: Smoke.
"One touch of nature makes the whole world kin.” ~ John Muir
TIPS: Use a torch to light your cedar plank then cover with glass to capture the smoke. Time the torching after you stir to make sure you maximize aroma and taste.
In this particular smoking cocktail, Fred used a double smoking action effect. First he prepped the glass by smoking them over a torched Cedar plank paired with smoky Lapsang Souchong Tea infused in your favorite Brandy, to create the double smoked effect.
Birch Bark & Licorice Fern same as Tree Hugger Sour
Enjoy these by the camp fire, patio BBQ with friends or in solitude in the wild of the mountains. With the smoke cedar plank and torch special effects this is one is sure to be a crowd-pleaser. Bartenders looking to source these wild ingredients can find them www.namasthe.ca or contact us firstname.lastname@example.org
"In wildness is the preservation of the world." ~ Henry David Thoreau
Cédric Gervais, Fred Lemieux & Isabelle Ranger
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The waysides are unfurling beautifully with red flowering currants, Salmonberry flowers and Elderberry shrubs. Elder is awakening from her slumber in fragrant, pollen-rich bundles of blossoms.
Forager & Herbalist
Spring Tips foraging of Douglas Fir ( Pseudotsuga Menziesii) arrived at last to replenish my winter tarnished body and soul.
My mother taught me that respecting the plant and the forest, is just as important as respecting your next door neighbor. Living on this earth comes with the responsibility of treating it was the same respect, and generosity that it gives us.
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