Podcast: Episode 512, Wild Foraged Cocktails
Justin talks with Wild Food Chef and Blogger Jamie Carlson in depth about wild, foraged cocktails. They discuss the eating of hedgehogs, the origins of cocktails, the wild ingredients and preparation of various types of bitters, shrubs, schnapps, liquors, cocktails and so much more!
Click to Listen
Apple Podcasts, Amazon, Spotify
Leave a Review for a chance to win a hat!
Love our content? Buy us a cup of coffee to say thanks!
Subscribe to the Harvesting Nature Magazine!
Special Guest:
Jamie Carlson is a hunter, angler, cook, and cocktail maker extraordinaire. If you follow him on social media you may have seen his many wild food inspired cocktails. He’s also an outstanding outdoor writer, crafting stories about foraging, hunting, fishing, and all things wild food in a column for Outdoor Life, and the website Modern Carnivore.
Visit the the Modern Carnivore website
Show Notes:
Antler and Fin Podcast with Adam Berkelmans
Negroni
Campari with Chokecherries
Rhubarb and Sumac Bitters
Jamie’s Origin story
Duck Pastrami
Recipes don’t say “when finished, tastes like shit”
Eating Turtles and Hedgehogs
Eating Coots
Finding and Cooking with Morels
Spruce tip ice cream to make Spruce Tip Grasshopper
Spruce tips
Maple Simple Syrup
Shagbark hickory nuts
Versatility of birch trees
Elderflower liqueur
Lilac liqueur
Bitter vs. Liqueur
Spirits+sugar+water+bitters = cocktails
Rum Old Fashions
Falernum
Why’s it called a Corn’N’Oil
Wild Plums
Late summer sumac
Understanding the seasonality for foraging
Can we cultivate morels
The surrounding conspiracy
Challenge to add more wild ingredients to wild game meals
