Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It's here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You'll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don't Sass Me, and Tree-tini. More than 50 recipes for garnishes, syrups, infusions, juices, and bitters using commonly found foraged ingredients serve as the foundation for 45 unique and delicious botanical cocktail recipes. Ellen Zachos teaches foraged mixology workshops to bartenders in partnership with Rémy Cointreau USA, and is a regular contributor to several Edible magazines. A longtime instructor at the New York Botanic Garden, Zachos is the author of six books, including The Wildcrafted Cocktail and Backyard Foraging. She shares wild, seasonal recipes at backyardforager.com. Introduction: Why Foraged Mixology? 1 Anatomy of a Foraged Cocktail 2 Garnish That Glass with a Weed 3 Foraged Syrups: Sweet and Wild 4 Wild Liqueurs: Maceration, Fermentation, and Distillation 5 Backyard Bitters 6 Last but Not Least: Base Spirits Resources Index Have a Drink on the Wild Side You love a good cocktail, and you relish the hunt for seasonal, foraged foods. Combine your passions, shake, garnish, and enjoy. Start with more than 50 recipes for bitters, garnishes, syrups, infusions, and juices using plants readily found in backyards, farmers' markets, and along roadside fields. Bottle up the goodness of fresh berries, fruit, flowers, leaves, roots, and seeds; then delight in their flavors all year by incorporating your wildcrafted components into 45 surprising and delicious cocktails

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