Artisan Foraged Cocktails Class
Learn how to capture the essence of spring and summer in a glass with our brand-new Foraged Cocktail Workshop. In this hands-on class, you’ll be schooled on the basics of how to prepare and use foraged plant-infused cocktail products such as bitters and syrups. Every participant will learn to make absinthe bitters using locally harvested plants, and a wild crafted simple syrup. We'll finish with a blending lab, where you’ll get to mix and enjoy your own cocktails using wild crafted bitters, syrups, glycerides, and more. Leave prepared to start a foraged cocktail program at home with a small stash of bitters, syrup, and an item of your own creation!
This workshop is led by Brian Wallace, a life-long student and teacher of all things botanical. Whether he's extracting the essence of yet another species of Artemisia, or blending up a new batch of botanically infused artisan chocolates, Brian's mission in life is to spread the plant gospel everywhere he goes.
Participants are encouraged (but not required) to bring their own favorite herbs, spices, and botanicals to infuse into the products we’ll create together. Want to learn how to forage for cocktail ingredients? Check out our Wild Food Walks in San Francisco and the East Bay!
WHEN: March 19th, April 2nd and April 16th
WHERE: Forage Kitchen located at 478 25th St, Oakland, CA 94612
DURATION: 2 hours (1pm - 3pm)
PRICE: $75 (plus processing fees)
If you'd like to book a private class email us at email@example.com
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*Please note that we do not offer refunds or reschedules for our classes, but you're welcome to sell or gift your tickets to a friend—just imagine how excited they'll be!