Drink the Wild: Tonics & Shrubs
w. Angie Jackson . in-person

Unleash the Flavors of Nature: A Wild & Refreshing Workshop on Tonics & Shrubs

Join Angie Jackson, aka "The Traveling Elixir Fixer" and dive into the vibrant world of handcrafted shrubs and tonics with a delightful workshop inspired by Angie's book, Drink the Wild. This immersive experience will tantalize your taste buds and unleash your inner alchemy soul, guiding you through the secrets of harnessing nature's bounty to create invigorating beverages.

What awaits you in this workshop?

A Forage through Flavor: We'll delve into the fascinating world of botanicals, exploring the unique taste profiles of herbs, fruits, flowers, and spices. Learn how to identify and harvest these treasures from your backyard or local farmers' market.

The Art of Shrub Crafting: Uncover the magic of transforming fresh ingredients into vibrant shrubs, and concentrated syrups bursting with flavor. You'll master the art of maceration and infusion, experimenting with different combinations to create your signature syrups.

Tonic Time: Get ready to concoct an array of bubbly, effervescent tonics! We'll explore the alchemy of mixing shrubs, vinegars, herbs, and sparkling water to craft delightful drinks that are as good for you as they are tasty.

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Investment: $30

If you have any questions about registration, please contact us at contact@ayurvedicwellness.center and we're happy to help.

All Access Members receive a 10% discount on this event.

Angie Jackson

Angie Jackson, known as the Traveling Elixir Fixer, is a Master Culinary Mixologist, brand consultant, and author. In her 25-year career she has designed and executed award winning beverage programs for Chicago's top bars and restaurants, numerous midwest distilleries, national distributors, as well as global brands and celebrities.

She is a graduate of the Academy of Spirits and Fine Service, BarSmarts Advanced Bar Education Program, and the Advanced Culinary Mixology Academy. Angie taught mixology (HOS 123) in the Culinary Arts, Food Beverage, and Hospitality Department at Kendall College in Chicago before moving back to Michigan to nurture her home state's growing culture of farm to table culinary experiences, local agriculture and distillation, wild crafted elixirs, as well as herbalism and foraging.