Where The Wild drinks Are with Danny Childs

The class recording is available here.

Slow Drinks author Danny Childs leads our new digital class on “farm to glass” drink-making! Learn about safely sourcing, extracting, and preserving wild ingredients with ferments, infusions, tinctures, vinegars, syrups, and more. Leave with priceless “Master Recipes” to expand your craft, and tips for drinks like a Lacto-Fermented Tomato Martini, a DIY Roasted Peach Pit Amaretto, and summer shrubs. Whether you’re wandering the forest, farm, or produce aisle, a world of creativity and exciting flavors is waiting!

Transform natural elements into sustainable and innovative cocktail components.
Maximize flavor and output with master recipes (and tips to make them your own).
Preserve flavor for use throughout the year.

Warning: If you are sourcing ingredients on your own, it is imperative that you learn which plants are safe to consume, and how to properly identify them. This digital session is intended to show you a range of wonderful techniques for harnessing flavor, not to provide the full knowledge needed for foraging safely. Take classes. Download a plant identification app. Hire a local guide. Buy a guide book. If you have any doubts, consult an expert.

ABOUT THE CLASS

Date: Tuesday, July 15 Time: 12 PM PT / 3PM ET Where: Online This is a free 1 hour digital class open to 21+ US bartenders.

About Your Teacher:

Danny Childs

Danny Childs is the author of the James Beard Award-winning book Slow Drinks and the founder of the company by the same name. As a trained ethnobotanist, Danny’s botanical approach centers creating beverages with local flavors using ingredients foraged from the wild, picked from his cocktail garden, and sourced from local farms. Danny teaches others how to create drinks in this manner through his consulting business, educational courses, and with his role in the Slow Food organization. Follow him at @slowdrinks. Check out Danny’s article on fermenting your own celery soda, ginger beer, and more!