Medicinal plants have been used for apéritifs and digestifs for centuries to support appetite and digestion, and and learning how to infuse different botanical flavors including aromatics and bitters into our drinks can add new tastes and health benefits.

Recipes and tastings are included and two herbal preparations will be made in class: a botanical based drink mixed with alcohol or a non-alcoholic base, and a blend of herbs and berries that can be made into a syrup or iced infusion with citrus. You will also be provided with lots of additional recipes to make on your own at home.

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