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.
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.
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.
Design better Drinks.
Buy this course or unlock access to all MyDrinkCreation with the ProStudio subscription.
Ethics & legality: where you can forage; permits, private land, limits
Identification basics: field features, smell/taste cautions, look-alikes
Seasonality & habitat: when/where to find high-flavor material
Safe harvest & handling: clean cuts, contamination avoidance, transport
Processing paths: syrup, cordial, infusion, tincture, lacto-ferment, dehydration
Flavor testing: small-batch extraction, strength dialing, bitterness control
Menu integration: specs, SOPs, and substitution logic
Your Ideas Becomes Liquid
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