How to make Vermouth and Amaro with Foraged Botanicals
July 29, 2020![](https://gallowaywildfoods.com/wp-content/uploads/2020/07/A360AEAF-EED4-4177-86E9-9518C44315AA-337x290.jpeg)
A deep dive into the drunken botany of making bitter-sweet drinks like vermouth and amaro with foraged botanicals
A deep dive into the drunken botany of making bitter-sweet drinks like vermouth and amaro with foraged botanicals
An easy to make, umami-heavy seasoning that can be used like soy sauce, for seasoning meat, fish or mushroom dishes, or to add delicious salty-savoury edge to cocktails.
A fruity summer cooler cocktail
A vibrant and wildly twisted take on a Negroni
A quenching, lightly anise flavoured variant of elderflower champagne