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.
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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.
I love some classic homemade lemonade…extra-tart 🙂
I make homemade limoncello and Crema di Limoncello. I recently found an excellent recipe for chai tea concentrate with lots of suggested variations so I make mine extra spicy.
this book looks awesome. i’ve got a black currant mead i’m waiting to try.
I made my very first batch of elderflower champagne this year. What a treat! I’m getting ready to start some rosehip bitters to give as gifts this holiday season.
I’m just getting into making homemade drinks from fresh ingredients. But I make a mean hot chocolate from scratch!
I made some honey-ginger kumquats last year, but wasn’t really a fan of them – they just had a really strange texture. (squashy on the inside, almost leathery on the outside…blech!)
Fortunately, the syrup is wonderful, and I have plenty of it! I love a gin and tonic with a couple spoonfuls of the syrup! Slightly orangey, with a nice bit of ginger to go with the floral gin.
My dad used to talk about drinking switchel when he was a kid. His mother would send him out to the field with a batch when they were haying. My go to when I’m under the weather is mulled grapefruit juice — heavy on the cinnamon and ginger.
I just made an apple peel, clove and cinnamon marinated bourbon…it came out very subtle but yummy.
This time of year I would have to say homemade eggnog, we got elderberries for the first time this year and made a simple syrup with them. Next year we look forward to using the elder flowers.
With this colder weather. I just love really warm milk and a little sugar with brandy. I change up the spices alot. Ginger is bomb with some allspice and nutmeg. Or cinnamon, pumpkin pie spice, and nutmeg.
I love making floral or herbal simple syrups. My very favorite is lavender syrup thats great in cocktails and excellent with just plain soda water.
My favorite to make is Sangria, all the fruit really linens up the wine. I also love making a good lemonade. Nothing more refreshing on a hot day!
i make all kinds of infused liqueurs. i especially like my grand marinier homemade, irish cream, kahluas. would love this book will try the recipe for switchel. thank you
The ideas in the book and in the comments all sound great .. I will be trying as many as I can since I don’t really have a favorite homemade drink. Mostly I just do fruit-infused iced waters in the summer and great hot teas when it is cold.
What an awesome book! Being as I’m from the Mexican border, I recognize that “tuna” on the front – what we call prickly pear fruit. Usually I make jelly from that, but I can imagine it might make a tasty drink.
My favorite homemade drink I call an Orange Blossom Special. It has orange water, a little St. Germaine, a sugar cube, some lemon juice, a dash of fresh orange juice, and filled up with Champagne. I also make a mean Pimms cup with ruby red grapefruit juice, seltzer, and Pimms. It’s amazing.
When called upon to make nonalcoholic drinks, I make excellent horchata. It’s a bit of an acquired taste, though. Best in blistering hot weather, I think.
We have been making mead. I would love to experiment with this book!
Homemade Eggnog
This year we got a soda stream for our wedding and we made lemon-rosemary simple-syrup and mixed it with carbonated water and a splash of gin. YUM
I don’t really have a great homemade drink but I would love to learn how to make shrubs. I used to order them all the time at my favorite cafe but it closed several years ago.
Oh, I have my own take on Pimm’s original cocktail that I love…
We like to brew iced tea using different flavored teas. One of our favorites is Celestial Seasonings Country Peach Passion and Raspberry Zinger. Peach Melba in a glass!
I already know the friend I want to make the Winter Gin for. 😉
Mojitos aaaaaallll summer long !!!
“Moonshine”. What started out as a first attempt at Limoncello, has become a habit. I have used up that last bit of fruit from the tree or something that has become just a bit too ripe and added vodka or everclear and let it sit. After adding a simple syrup, I have a drink that, from what I have been told, has been splashed into iced tea, hot tea, coffee and just sipped alone. Since I give most of it to friends, I am ticked that most make sure to return the bottles!
I’ve recently started making shrubs. I have to say so far my home made rhubarb vinegar is winning the taste race. Deep pink, tart but refreshing, I plan on it being an annual staple.
I really like making my own flavored simple syrups (rosemary, ginger, etc.) to mix into cocktails at home. Next up is making my own ginger beer!
Grape shrub with sparkling water!
Yummy homemade eggnog!
I just started infusing vodka this year so i’m excited to learn more from Wild Drinks and Cocktails! I made a peach liqueur and have been enjoying that quite a bit lately 🙂
Lemonade with ginger.
I haven’t made many drinks, other than hot chocolate and cocoa; all the more reason to check out this book. I haven’t even tried making lemonade from scratch!
I’d like to make more homemade drinks. The current extent of my favorites are various fruited iced teas, and more laborious strawberry lemonade in large quantities (cutting strawberries to make purée, reaming all the lemons by hand…). Ginger bug has been on my list for a long time!
I made elderberry syrup for the first time this fall with fruit gleaned responsibly from my neighborhood walks. Combined with a spiced lemon ginger jelly and bourbon, it just the thing for soothing a sore throat.
Simple cold-brewed ice tea in the summertime with a little mint and lemon balm from the garden
I enjoy a good cup of mulled wine!
I particularly love to make homemade limeade on hot summer days.
Cranberry liqueur. Tastes great and has a beautiful color.
We recently discovered kombucha – a local company makes an amazing pomegranate lemon version.
Now that it’s starting to look like winter here in the PNW, one of my favorite drinks is hot chocolate (a homemade mix) with Fratello (a hazelnut liqueur) and some whole milk or cream in it.
Last summer we had more Canadice grapes than we knew what to do with. So I made shrub-both apple cider and balsamic vinegar varieties. I would love to work with a recipe that allows for more of the fruit flavor to dominate, than the vinegar, and this seems like the perfect guide!
I am in love with this book already! I have made my own elderflower liquor by steeping the elderflowers in vodka with a little lemon peel and then adding a little sugar to taste. I admit it isn’t quite as good as St. Germaine, but much less expensive.
I just made Cranberry/rosemary shrub, which we plan to put in sparkling wine for Thanksgiving!
I can’t wait to get a copy of “Wild Drinks and Cocktails.” It’s right-up my alley. I’ve been making switchel for years now and here’s one of my recipe.
Switchel – 2 tablespoons cranberry white wine vinegar (see recipe below), 1 tablespoon honey in a glass of spring water or fruit juice. Add fresh lemon juice and grated ginger root.. Refreshes and balances body PH.
Cranberry Vinegar Recipe
1 quart white wine vinegar
2 cups fresh cranberries
4 (3″) cinnamon sticks
1/2 cup honey
1 orange
Combine vinegar, 1 cup cranberries, and cinnamon in saucepan. Heat to just below boiling point. Remove from heat; let stand 2 min and then stir in honey. Strain vinegar mixture, discard cranberries. Fill mason jar with remaining 1 cup of cranberries and the peel of 1 orange. Pour vinegar liquid into mason jar. Store in dark, cool place for 2-8 weeks before using to let flavor develop. Strain before using.
I like a good hot toddy for what ails you – whatever fruit juices are in the fridge (apple, cranberry), lemon juice, hot water, honey and bourbon.
I’m just getting into fermentation (waiting impatiently for my pickle pipes to arrive!), so this book is definitely one I’d love to have. I like to make homemade Irish Cream to give to clients at Christmas.
What a wonderful sounding book – I’ve loved my rhubarb shrub and pomegranate grenadine all summer – would love to learn more!
I love making shrubs, especially lavender and citrus.
I make my own vanilla bean lemonade!
I’ve made a refreshing lemon and herb water a few times.
I have been making Kombucha at home for almost a year. I add juice when bottling (berry and peach are favorites) and have shared SCOBYs with coworkers to start their own batches.
Also, my husband and I like to make limoncello to give away as Christmas gifts.
Every year, when black raspberries are in season, I make Black Raspberry Bounce. it makes a beautiful
liquor.