How to make creative cocktails from foraged wild ingredients

INFUSING

It’s easy to infuse a variety of alcohols with delicious natural flavours. The general rule of thumb is to add one cup of foraged ingredients for every one litre of alcohol. A neutral spirit such as vodka is a good starting point because it easily takes on flavours. Bourbon or whisky can also be a great partner for sweeter fruits, such as wild cherries and apples.

Start by washing your ingredients, removing any stems, seeds or pits and cutting them in half to maximize the surface area. Then simply place the ingredients in the bottom of a sterilized mason jar and fill it with alcohol. Store the jar in a dark, cool space, and shake it vigorously every 24 hours. Taste your concoction every day as the flavours evolve. When you’re happy with the result, pour the liquid through a strainer followed by cheesecloth to get rid of any particulate matter. This will make it less cloudy and increase its shelf life. If you don’t achieve the desired flavour, add more of the ingredients (or sweeten it with honey or maple syrup) and let it sit for another 24 hours. Once ready, your infusion will keep for up to seven days, or indefinitely in the fridge.