Plants have been used for aperitifs and digestifs for centuries. 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 nonalcoholic drinks to enhance your holiday celebrations. Recipes and tastings included and two at-home wild remedies will be made in class. Price includes $24 materials fee.