Wild Booze Recipes

The young flower and leaf buds of rowan trees, and some other closely related species, offer delicious almond flavours to foragers in the spring.

Its a mistake to think nettles are only delicious as a super-nutritious savoury food. You can be naughty with them too. I highly recommend making syrups and cordials with them, to make quenching soft drinks in summer, or as a sophisticated addition to cocktails.

The blossoms and young leaves of flowering currant come right near the top of my early spring not-to-be-missed delicious list.

I’m pretty lazy when it comes to wild food recipes. Maximum deliciousness for minimum effort is the forager’s way. So here are some ideas on making small batch mead that require next to no equipment or effort and no added yeast – just what is floating around naturally…

Three of the finest liquids known to man go into this cocktail. Two of them are about the most labour-intensive liquids in the forager’s repertoire, so its quite an investment of precious resources…