Episode 132: Wild Foraged Cocktails

Justin talks with Wild Food Chef and Blogger Jamie Carlson in depth about wild, foraged cocktails. They discuss the eating of hedgehogs, the origins of cocktails, the wild ingredients and preparation of various types of bitters, shrubs, schnapps, liquors, cocktails and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Special Guest: Jamie Carlson is a hunter, angler, cook, and cocktail maker extraordinaire. If you follow him on social media you may have seen his many wild food inspired cocktails. He’s also an outstanding outdoor writer, crafting stories about foraging, hunting, fishing, and all things wild food in a column for Outdoor Life, and the website Modern Carnivore.   Visit Jamie on Instagram Visit the the Modern Carnivore website  Show Notes: Antler and Fin Podcast with Adam Berkelmans Negroni  Campari with Chokecherries Rhubarb and Sumac Bitters Black Walnut Bitters Jamie's Origin story  You Have to Cook it Right Duck Pastrami Recipes don't say "when finished, tastes like shit" Eating Turtles and Hedgehogs Eating Coots Finding and Cooking with Morels Spruce tip ice cream to make Spruce Tip Grasshopper Spruce tips Maple Simple Syrup Shagbark hickory nuts Versatility of birch trees Elderflower liqueur Lilac liqueur Bitter vs. Liqueur Birch Schnapps Recipes Spirits+sugar+water+bitters = cocktails Rum Old Fashions Falernum Why's it called a Corn'N'Oil Wild Plums  Late summer sumac Understanding the seasonality for foraging Can we cultivate morels The surrounding conspiracy  Challenge to add more wild ingredients to wild game meals Learn more about your ad choices. Visit megaphone.fm/adchoices