We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.

He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”

* Gather 1 cup of “Creeping Charlie”

* Add 1/4 cup sugar and macerate

* Refrigerate overnight

* Add a bottle of any variety of white wine and refrigerate for two more days

* Taste for sweetness and strain

* Use the “Vermouth” mixture for a martini or

* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling water

Another recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures!

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Ingredients:

* 1/2 cup Spruce Tips

* 5g dried (or 25g fresh) dandelion root

* 1 cup water

* 2 cups sugar

* 1 stalk chopped lemongrass

* 2 limes, zested and juiced

Instructions:

Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.

For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.

For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.

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It was really fun to catch up with Dana Thompson, formerly co-creator of Minneapolis’s Owamni. and now founder of a new hemp-derived, low-dose THC/CBD cannabis seltzer featuring the Indigenous botanicals of North America called Heti.

“I am thrilled to announce the launch of Heti, a line of new botanical beverages that celebrate the plants around us,” said Thompson. Heti is launching four flavors—River Path, Woodland Edge, Meadow Cat Nap, and Marshland Harvest—which can also be purchased in a starter pack. Highlighted flavors include cranberry, sumac, dandelion, cedar, rosehip, wild mint, and black currant. The beverages are sweetened naturally with honey, maple, and agave.

Heti beverages are now available for preorder at hetiproducts.com.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

It was really fun to catch up with Dana Thompson, formerly co-creator of Minneapolis’s Owamni. and now founder of a new hemp-derived, low-dose THC/CBD cannabis seltzer featuring the Indigenous botanicals of North America called Heti.

“I am thrilled to announce the launch of Heti, a line of new botanical beverages that celebrate the plants around us,” said Thompson. Heti is launching four flavors—River Path, Woodland Edge, Meadow Cat Nap, and Marshland Harvest—which can also be purchased in a starter pack. Highlighted flavors include cranberry, sumac, dandelion, cedar, rosehip, wild mint, and black currant. The beverages are sweetened naturally with honey, maple, and agave.

Heti beverages are available for preorder now at hetiproducts.com.

Last week, my friend Joy Summers wrote about Heti in the Star Tribune. I gifted this link so you can read their conversation here:

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.