When I was very young, my family lived in Los Angeles. There weren’t any kids my age on our block, and so I spent a lot of time on my own, exploring our multi-leveled backyard. I’d gather twigs, unripe plums, leaves from the jade plants, and a bark from the towering eucalyptus, heap them in a little plastic bucket, and steep them in water from the hose. I’d offer my “tea” to my mom, claiming it could cure whatever ailed her.
Fast-forward 30 years, and Emily Han and her new book, Wild Drinks and Cocktails, are here to teach us all that with a little bit of knowledge, there is much to be found in the natural world (both in LA and elsewhere) to be turned into a vast array of infusions, syrups, squashes (her creations are superior to my childhood concoctions in every way).
The book is divided into seven chapters. It starts with an introduction to wildcrafting, and offers insight into being a responsible and safe collector of roots, berries, seeds, nuts, and flowers. That section also includes useful information on how to process, preserve, and protect the things you gather.
From there, the book proceeds into the recipes. In Chapter 2, you’ll find the Teas, Juices, and Lemonades (I’ve got Emily’s recipe for Meyer Lemon and Bay Leaf Syrup marked for my annual meyer lemon extravaganza). Chapter 3 is devoted to Syrups, Squash, and Cordials (Rose Hip Whiskey Smash on page 65!).
In Chapter 4, Emily digs into Oxymels, Shrubs, and Switchels. The unifying force of this section is the balance of sweet and tart, and these recipes are for everyone who wants to start using their collection of exotic vinegars.
All of the Infusions, Bitters, and Liqueurs are in Chapter 5. There’s so much in this section that I want to make, but I think I’m going to start with the Winter Gin on page 115 (the thought occurs that it would make a mighty fine holiday gift for a certain subset of my friends and family).
Chapter 6 is all about Wines and Punches. As the weather cools, there’s nothing like a fortifying mug of Mulled Wine (page 157). And finally arrives Chapter 7, with it’s Fizzy Fermentations (yes, please!). Once my travel schedule quiets down again, I’m going to try to start my own Ginger Bug Soda Starter (page 162).
Emily has kindly allowed me to reprint her recipe for Classic Switchel. It combines molasses, apple cider vinegar, ginger, and water for a bracing tonic. I like to dilute a little in a mug of hot water when I feel under the weather, but it can also be combined with cold water, fizzy water, or used in a cocktail. It’s a most versatile creation.
Disclosure: Fair Winds Press sent me a copy of this book for review purposes at no cost to me. All opinions remain my own. It’s a good book.
For more about Wild Drinks and Cocktails, as well as her classes, follow Emily Han on social media.
Facebook | Twitter | Instagram
Classic Switchel by Emily Han
Ingredients
- 2 tablespoons 40 g molasses (preferably blackstrap)
- 1 tablespoon 15 ml apple cider vinegar
- 1 teaspoon grated fresh ginger
- 1 cup 235 ml water
Instructions
- Combine the molasses, apple cider vinegar, and ginger in a jar or glass and stir to dilute the molasses.
- Add the water and stir to combine.
- Cover and refrigerate for at least 2 hours and up to a day.
- The longer it steeps, the stronger the ginger flavor will be.
- Strain through a fine-mesh strainer; discard the solids. Serve over ice.
Funny, I just came a course switchels the other day — and now here it is in a new book!
I’ve made my own ginger soda using a ginger bug…Thanx for the chance to win…
i love making simple syrups and adding fresh herbs as well as different peppers depending on the flavors i’m looking for. recently i made a ginger simple syrup and add a tsp of the pulp from my cayenne hot sauce. i then put it in ice trays….pour a shot of bourbon over the ice with a splash of soda….delicious!
Homemade chai.
I’ve made some delicious mulled cranberry apple cider in my crockpot…yum!
Spiced cider.
My husband makes a really delightful hard cider.
I make switched often but like mine with honey. I’m a tea lover and iced tea with pineapple juice and fresh mint is one of my favorites.
Limoncello since I learned how easy it is to make
I’ve been using my honey/ lemon/ fresh ginger for a couple winters now. The longer it sits in the back of the frig. the better. Great when feeling under the weather with a sore throat. I also did rhubarb syrup for making skinny margaritas. Both very yummy. Thanks for the great offer !
Strawberry Champagne Chiller for special occasions but otherwise……..Coffee
Martini
Homemade Kombucha & Jun tea!!!
Fresh mint infused tea. Sounds boring, I know. I haven’t begun to venture into this level of fun, but I would surely dive right in!
Hard cider
Oh wow…this is right up my alley!!!! I’ve been experimenting with kombucha lately and my favorite so far has been plum and rose geranium.
This cookbook looks amazing! We are currently drinking “lemon tea”. Fill a small mason jar with thinly sliced lemons and fresh ginger, pour honey over the top, and let sit in the fridge overnight. I scoop the lemons into my mug and the liquid into the kids cups and top with hot water. Yum!
In the summer, sekanjabin (red wine vinegar and sugar syrup infused with mint) is refreshing with soda water, and I can blackberry shrub in August and grape juice in September so that when we start missing the sun in the gray Portland winter, there’s always a glass of summer at hand. Cold brewed coffee is another favorite
Mint lemonade. Yum.
Tis the season for hot toddies!
During the summer lots of cold brew tea infused with fruit! Now that the weather is getting chilly hot tea and occasionally hot cocoa. This book sounds like it has so many lovely ideas. I would love to try so many of the ones you mentioned!
Sadly, after stomach surgery I’m not able to have anything carbonated, so I’m no longer making lovely syrups for soda, so I suppose spiced cider would be my favourite drink to make now…
Honey Ginger Lemonade! Hoping to grow my own lemons soon…….
My new favorite drink is your pickled cranberries and tonic water.
Other than iced tea, the only thing I really make at home is soda syrup, but I’m always up for trying something new.
I don’t like plain milk but have always enjoyed it with a little sugar, vanilla, and nutmeg.
Fire Cider! I like mine with hibiscus and honey, no onions. https://www.youtube.com/watch?v=JU8U0bDmXks
I made a rhubarb syrup (h/t to Erica at Northwest Edible for the recipe) and used it as a base for a wonderful punch. Just enough tart flavor to balance the sweet.
Since I don’t drink alcohol, my favorite homemade drink has to be my mama’s homemade sweet tea. Even though she taught me how to make it, it NEVER tastes like hers!
During the summer we drink a ton of hippy arnold palmers – half homemade lemonade and half kombucha from our ever fermenting crock.
Homemade Limoncello made with my Meyer lemons from The Lemon Ladies Orchard! <3
Hibiscus tea with ginger and stevia.
Homemade apple cider
Hot cider with oranges spices and rum.
Hot cider with caramel (or caramel vodka)
I’m partial to your Hibiscus Concentrate. I’d love to win this book!
Rhubarb simple syrup, great for all sorts of mixed drinks.
I really like mulled wine in the winter. Its fun to make up the bag of spices to make the wine tasty. There are so many different kinds of spices you can add.
Summer before last I infused vodka with my homegrown, organic blackberries. I added sugar and let it sit in the dark until Christmas. I put a few ounces of Blackberry Vodka with sparkling water and ice. I didn’t name it but it’s nice and I grew the berries! I think I need this book!
I’d have to say spiced hot chocolate. Clearly I need to buy this book to brach out in the drink department.
Water with a heavy splash of apple cider vinegar. Very refreshing and good either hot or cold.
My son and I keep water kifir going year round. A teeny splash of juice and it’s a lovely, kid-friendly drink!
This year I was gifted 2 flats of over ripe organic strawberries. I already had plenty frozen for jam, so I decided on a strawberry syrup sweetened with only honey. The resulting drink was homemade Italian sodas!!! I just bought a bottle of sparkling water and added a few tablespoons of the syrup. So good!
Shrubs! I’ve been making them for a year now and I love the process!
I love to infuse lemon grass with mint and use it in hot toddies as well as cold drinks with fizzy water.
My boyfriend makes a weird drink combining Pepsi and apple juice. Not my favorite, but I make a mean hot toddy!
I am so impressed! I can and make everything from scratch, but we just aren’t very interesting when it comes to drinks. I do brew kombucha now and make some wonderful hot cocoa, but nothing this fun!
I think this book would prove to be good for my health! I don’t have a homemade drink, unfortunately. But i do enjoy a tea that a friend makes for me. It’s a cinnamon apple flavored, and infused with cannabis. I add honey to this when I am feeling a cold coming on. I’d love to educate myself with this book!
This book looks great! I love making these types of drinks. My favorite experiments so far have been cranberry bitters, pumpkin pie spice tincture (both excellent in an old fashioned!), and strawberry infused vodka (made from the tops of a huge pile of strawberries I was cutting up to dehydrate – so much flavor in bits that would have gone into the compost!).
I’ve always been fond of making a simple syrup and adding it to club soda for a ‘homemade soda’ drink. My particular favorite is lemon, lime, and ginger.
Thank you for your lovely review, Marisa! I love the image of you making curative “tea” from your backyard finds.
I made a tasty blueberry shrub once. 🙂 I also like tea I’ve grown myself.
Lemoncello, of course!