Medicinal plants have been used for aperitifs and digestifs for centuries, and learning how to infuse different botanical flavors including aromatics and bitters into our drinks can add new tastes, complexity and health benefits that may be as unfamiliar as some of the plants themselves.    This class will introduce you to the wonders of using leaves, flowers, barks, seeds and berries into a range of bases, for both alcoholic and non alcoholic drinks.  Recipes and demonstrations included.

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