Cocktail Foraging Explained

Find, identify, and prepare wild ingredients for bar-ready flavor safely, legally, and repeatably.

Turn foraging into a reliable workflow:

Learn where and when to look, how to identify and harvest responsibly, and how to process wild plants into bar-ready ingredients. We cover safety, legality, and storage, with templates for logging, testing, and scaling. Creative first, service ready.

Is this for you?

You want wild, place-driven flavor without guesswork.

You want safe identification and simple processing paths.

You want templates to keep results consistent across seasons.

A circular diagram titled 'MyDrink' showing various flavor and ingredient categories, including fruit, aromatics, acids, wine, fermented, overripe, vegetables, and grains, with specific items listed under each.

Hands holding a bunch of colorful nuts or seeds, with a blurred background.

Creative-first

Explore wild flavor with a clear, safe process. Learn how to spot, identify, and harvest seasonal plants, then turn them into syrups, cordials, tinctures, ferments, and garnishes.

Service-ready

A practical system for foraging at bar pace. Use simple tests, logs, and preservation plans to keep flavor consistent across seasons. Clear steps, safety notes, and SOPs for real service.

A wooden platter with various cheeses, crackers, and dips, with the text 'MyDrink The Modern Forager's Mise-en-Place' overlayed.

Hybrid

Turn foraging into a reliable workflow. Learn where and when to look, how to identify and harvest responsibly, and how to process wild plants into bar-ready ingredients.