I have hazy distant memories of a night out in Slovenia where we went vodka tasting. These were not just ordinary vodkas but a remarkable variety of locally-made infused or flavoured vodkas. Locally foraged ingredients such as wild strawberries, pine needles and even certain grasses had been steeped in vodka with sugar in the same manner as we make Sloe Gin. The results were amazing, all sorts of unusual, wonderful flavours, and less predictably, a rather sore head the next morning!
Back here I have made a few with Vodka, Gin, Whisky, Brandy and Rum. I currently have (separately!) Blackberry, Elderflower, Japanese Knotweed and Sloe on the go, with quite a few more on the “try” list.
These wild drinks can be drunk neat, but are better mixed such as with apple juice, soda water or tonic. There are also quite a few wild cocktail recipes that can be found on-line too. Making infused or flavoured vodkas is very straightforward though the processes do differ a little and the amount of time for the flavour to infuse also varies. Look on-line for a wild drinks recipe for the foraged ingredient that you happen to have and to see which spirit goes best with it. I also highly recommend two books which wild drinks / infusions form a part of:
Andy Hamilton’s Booze for free
John Wright’s Booze
Both books are ideal if you forage (or garden) and want to extend your repertoire into things liquid including ciders, beers, cordials, wines, champagnes etc.
Below are listed some of the wild vodkas that I have come across (not tried them all yet!)
Cherry plum / Mirabelle
Sweet Vernal Grass (the smell of newly cut hay!)