Forager’s Cocktails: Botanical Mixology with Fresh Ingredients

COPYRIGHT

HarperCollinsPublishers 1 London Bridge Street London SE1 9GF

www.harpercollins.co.uk

First published by HarperCollinsPublishers 2015

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Text copyright © 2015 Amy Zavatto

Concept creator and stylist: Caitlin Doyle

Cover and interior photographer: Claire Lloyd Davies

Cover and interior designer: Jacqui Caulton

Amy Zavatto asserts her moral rights as author of the text.

A catalogue record of this book is available from the British Library.

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

Find out about HarperCollins and the environment at www.harpercollins.co.uk/green

Source ISBN: 9780007946747

Ebook Edition © OCTOBER 2015 ISBN: 9780008157968

Version: 2015-11-03

DISCLAIMER:

Please forage responsibly. Foraging rules and restrictions vary by country, and it is essential that readers be aware of their own regional and national laws. Be safe and sensible in both foraging and alcohol consumption. The publisher does not accept responsibility for misuse of any ingredients or recipes given in this book, which are intended for use in moderation.

Some of the recipes in this book contain raw eggs. Consuming raw or undercooked eggs may increase your risk of food-borne illness. The young, elderly, pregnant women, and anyone who may be immunocompromised should not consume them.

For the much-missed Virginia Zavatto, who allowed her beautiful honeysuckle to be decimated so that, drop by drop, her youngest could attempt (unsuccessfully) to fill a Dixie cup with that wildflower’s delicious liquid. You never discouraged me from the impossible—and so I thought anything was possible. Even honeysuckle cocktails.

CONTENTS

Cover

Title Page

Copyright

Dedication

Foreword by Allen Katz

Introduction

SPRING

Dandelion Pickle Back

Wild Onion Gimlet

Locust Pocus

Violet Lady

Welcome Wagon

The Sweet Smell of Torture

Stinging Nettle Swizzle

Rue the Day

Wild Dandy

SUMMER

Hops & Crops

Elderflower Cooler

Beach Plum Fizz

Sheep Sorrel Shandy

Orchard Old-Fashioned

Wild Strawberry Margarita

Let Lovage Rule

Tamar’s Wild Blueberry Daiquiri

The Concord

Wild Mint Mojito

Valentine

Eats, Fruits & Leaves

Mulberry Smash

I’m Your Huckleberry

FALL

Caped Crusader

Sleepy Time Tipple

Dietsch Me This

Ginkgo Alexander

Spice & Ice

Basil-Elderberry Cocktail

Wood Sorrel Sour

Dandelion Smash II

Smarty Pants

Mary Likes Carrots

WINTER

Pear It Up

Sassafras Sidecar

Wilds of Manhattan

Martin Goes Hiking

DIY Gin (Martini)

Virginia Grows Roots

Home for the Holidays

Acknowledgments

Index of searchable terms

About the Publisher

FOREWORD

Have you ever had the pleasure of picking a ripe new strawberry directly from the patch, ruby red and so perfumed that your brain goes into overdrive with giddy anticipation before you even put it in your mouth? That sense of freshness once bitten, as juice dribbles down my chin, is one of the purest joys I can imagine!

Over the last 40 years, the gastronomic arc in America has evolved from a keen and then purposeful awareness of sustainably grown food to an equally passionate interest in wine, craft beer, and finally, and more recently, cocktails.

In many ways, the cocktail hobbyist has taken full hold of the zealous American history of cocktails, which has been researched and celebrated widely over the last decade, and applied the parameters of fresh and sustainable food to mixing delicious drinks. If chefs can have rooftop gardens from which to select the most pristine vegetables and herbs, why can’t we treat our home-grown and locally sourced ingredients in much the same way as we fashion a refreshing libation?

My support of the Slow Food Movement in the United States coincided, in the early years of this young century, with the rise of the rejuvenated cocktail culture that has now stretched to communities and countries far and wide. In those days, not so long ago, even the concept of fresh juice behind the bar was not nearly as prevalent as it is today. The championing of quality ingredients—distilled spirits and modifiers, tinctures from herbs and teas, varieties of antique and contemporary bitters, and, yes, near ubiquity of fresh juice—mixed with the emergence of the professional bartender has created the perfect environment for cocktail enthusiasts to take advantage of the best of all aspects of our now-celebrated gastronomic interests.

This pleasure of creativity—whether at home or in our favorite cocktail bar—is not necessarily about convenience, but about discovery. The desire to create “wild cocktails” is a move away from industrial ingredients and a unique and, frankly, privileged pleasure to connect with the very components that comprise our daily food and drink.

There is a uniquely human connection to our sense of reason and desire. Whether you fancy home-grown or foraged herbs, or fruits and herbs from your local farmers’ market, the opportunity to create the exciting, delicious, and unique cocktails crafted in these pages is sure to offer delight, occasional surprise, and, most of all, refreshment.

Cheers!

Allen Katz

Founder of the New York Distilling Company

Конец ознакомительного фрагмента.

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