Wineberry season happens to coincide with the birthday of a very dear friend, so I named this wildcrafted cocktail after her. It combines the vivid beauty and flavor of wineberries (fresh or frozen) with the more delicate color and taste of elderflowers. Finish it off with your favorite clear spirit. Mine is The Botanist Gin. Read more
Some people call them elderflowers and others call them elderberries. For me, it depends on the season. Either way you look at it, the elder is a generous plant, producing two edible crops with excellent flavors. In spring you’ll find fragrant flowers, and in late summer, you’ll harvest clusters of deep purple fruit. Read more
I will never waste your time with garnish.
Yes, garnish is pretty, but if it doesn’t contribute something more, like flavor, scent, or surprise, it’s not worth my time. Or yours. Read more
Most people think of flowers as the mere precursors to fruit, not to be celebrated except for their beauty and scent.
Not true! Read more
Spring is for elderflowers, and these blooms are good for a lot more than flower arrangements. As pretty as they are, the thing I like most about elderflowers is making elderflower champagne. The magic ingredient is the natural yeast in elderflower pollen. This allows for fermentation without adding packaged yeast. Read more
Making a Merry Woodsman cocktail takes a little planning, but the flavor combination is enchanting and it’s totally worth a few days’ steeping and a little blending and boiling. The bright, lemony flavor of the spruce tips comes from two infusions: a spruce tip simple syrup and a spruce tip infused vodka. Read more