Cocktail from foraged food

These days I am reading Johhn Wright’s book on Booze. He is one of my favourite wild food forager. Not only the cocktail from wild foods are tasty with wild aromas, but they are beneficial to our body as well, such as a haw gin is good for blood pressure control. He has even a trick of making smoked sloe gin by squirting smoke through a drink. The smoke could be from the mix of oak chips, orange, cinnamon stick, cloves.

Cocktails could be made from elderflower vodka, rose petal vodka…

A Piña Colada would be made from Gorse flower white rum, which has coconut flavour and an undertone of pineapple.

Crab apple and haw fruit leather to make a sherry-like infusion.

Cheery brandy has almond flavour from the stone. Rosehip vodka has a distinct note of vanilla. Both are very useful in mixing a cocktail.

My imagination is to make aromatic cocktail, such as using rose water to make ice cubes, a drop of limoncello, a dip of rosemary…

We Chinese has a tradition of making foods from wild products, such as spring time eating Biennial Wormwood and Rice Cake and Pine Pollen power and Rice Cake, both of them are producing in April, when Chinese go to the graves to present these foods to ancestors.

In Auckland, you can easily find a place to pick up pine pollen. For me, I would pick up fresh new pine needle, to cook with water to collect the essence, which could be a kind of mint to give a throat freshness, of course it is more beneficial to skin and health.

To be continued…


Author: Cathy Tsui

Entrepreneur in wine and gifts. Importer and Exporter. Promotional products consultant; Italian shop owner; wine specialist; WSET certificate; self-media; wine talk show, "Let's taste some wine!" Those are old stories now. I am now an inspiring travel agent.

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