HERB CORNER
online (https://unitedplantsavers.org) for resources regarding over - harvested plant materials. With thoughtful and educated actions, we can easily create a world where the botanicals we all seek to use are available to all. Also remember: if you are foraging your own wild botanicals, use multiple identification resources, preferably offline. There are some seriously poisonous look-alikes out there, so better safe than sorry. (I’m looking at you, Hemlock.) And I wouldn’t be a good herbalist if I didn’t remind you the best zero proof drink out there is water. Drink more water! If you are ever in Baltimore, come by the shop and say “Hi!” Tell us your favorite mocktail or cocktail recipe! Bettina Perry is the owner of Charmington Holistics, an herbal apothecary online and in person in Baltimore, MD. Previously a chef turned herbal business owner, she has been studying herbs for over 10 years. Instagram: @Charmingtonholistics | Facebook: facebook. com/theshopatcharmingtonholistics | www.charmingtonholistics. com All images sourced from Wikimedia CreativeCommons.
Top Ten Botanicals For Bar Craft Keep these aromatics on hand to create amazing herbal-in - fused Zero Proof mocktails and cocktails. Florals, like Rose & Lavender Citrus Peel, like Lemon, Orange & Grapefruit Peppercorns - Green, Pink & Black Ginger Root Juniper Berries Elderflowers and/or Elderberries Cinchona Bark Hibiscus Bitter Roots like Dandelion, Burdock, Gentin or Angelica Wormwood Bonus: Vanilla Bean! Pink Peppercorn & Lavender Simple Syrup You’ll Need: 1 cup sugar 1 cup water 3 tablespoon pink peppercorns 2 teaspoon of dried Culinary Grade Lavender flowers • Combine the sugar, water and pink peppercorns in a sauce- pan and bring to a boil. Let it boil for 5 to 7 minutes until sugar is dissolved and syrup begins to thicken. • Once boiled, cut off heat and add in lavender flowers. • Infuse for 5-10 minutes and then strain out all pepper - corns and lavender. Note: If you’d like the lavender flavor to be stronger, infuse longer. If you like a spicier kick, crush up the pink peppercorns. • Cool and store in the refrigerator for up to 3 months. Create your favorite mocktails and cocktails! Try adding pu- reed pear or pineapple with soda water to the syrup; vodka or gin will pair nicely. too. For a simpler soda just use the syrup with soda water and a squeeze of lemon! Sweetness can always be adjusted, but start with 2-4 tablespoons per 8 ounces of soda water.
PATHWAYS—Winter 24-25—55
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