Drinks capture the freshness and flavor of nature when they using foraged plants. I recently had the pleasure of collaborating on an ecotour in Vermont with the Rainforest Alliance and 6 chefs and mixologists from the soon to be opened Avance in Philadelphia. One of the many highlights of the day was the cocktail hour, where Bradford Lawrence created a sustainable forest themed drink using a local gin with honey, and the fresh citrusy evergreen notes of crushed spicebush leaves & berries and hemlock shoots.
Here’s his recipe:
In a medium bowl, muddle Spicebush (1 cup spicebush green berries and leaves and hemlock or spruce green tips).
Infuse in 1:1 simple syrup sugar and water until flavorful
Add 1/2 teaspoon rose petal jam
In a shaker, mix
1/2 oz lemon juice
Dash angostura bitters
1 1/2 oz gin
Add Egg white of one egg
Dry shake (no ice)
Shake to froth
Then put in ice and shake again
Double Fine strain the jam and egg white bits out as you pour into a glass.