If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: About thirty five years ago Connie Green found a couple baskets too many chanterelles once again and took the golden overflow to a Napa chef, thus beginning America’s oldest wild foods company. Author of the award-winning The Wild Table, Seasonal Foraged Food and Recipes, Connie supplies culinary luminaries like Thomas Keller, Christopher Kostow, and Michael Mina. Connie and the same tribe of hunter-gathers have been sustainably harvesting from the wild for over three decades.
Connie is a longstanding Good Food Award entrant. This year her company Wine Forest Wild Food finalised/won (won if published past 16th Jan) with her entry of Pickled Sea Beans. The recipe below however draws upon her 2013 winning entry in the pickles category, a wild elderberry shrub.
The intense flavor of this shrub can take you in diverse directions, from its traditional use as syrup or as a base for astounding salad dressings. Its complex black currant-like flavor belies elderberry's legendary medicinal properties. Nothing in any health food store will taste this delicious, and, because of its concentrated flavor, a little goes a long way. Any bitters can be used in this recipe but we think orange is really a cut above.
—Good Food Awards
- 1 1/2 ounces Pisco
- 1/2 ounce Elderberry Shrub
- 1/2 ounce fresh lime juice
- 1/2 ounce simple syrup
- 1 egg white
- 3 dashes orange bitters
- Combine the first five ingredients in a dry shaker.
- Shake vigorously to create froth.
- Add ice and shake again until well chilled.
- Strain into a chilled cocktail glass.
- Dash the bitter over the frothy top to create dots. Enjoy.
More Great Recipes: