'The Essence of the Season' is an initiative run by The London Essence Company that is designed to help bartenders explore flavor, find their creativity and refine their skills. Recently, bartenders from London were invited to craft cocktails inspired by the theme of "winter forestry" after learning about wild foraged ingredients.
Some of the unique cocktails that have been created as part of this project include the Berry Shade of Winter, crafted by Greg Almeida of Scarfes Bar at Rosewood London hotel. This drink is infused with Douglas Fir branches, as well as spicy ginger ale and English elderberry.
Dean Ellis from The Trafalgar St James hotel reinterpreted the classic Tom Collins with foraged flavors, including local rowanberries, wild thyme and a base of The London Essence Co. Classic Tonic.
What's Driving This Trend
- Wild Foraged Cocktails
- Exploring the use of wild foraged ingredients in cocktail creation.
- Flavor Exploration
- Bartenders are encouraged to experiment with unique and unconventional flavor profiles.
- Winter Forestry Inspiration
- Drawing inspiration from the winter forest for cocktail recipes.
Who This Affects Most
- Beverage
- The beverage industry can leverage wild foraged ingredients to create innovative and unique cocktail offerings.
- Hospitality
- Hotels and bars can tap into the trend of wild foraged cocktails to offer guests a unique and immersive experience.
- Culinary
- Restaurants and chefs can explore the use of wild foraged ingredients in their cocktail menus to complement their dishes.
