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Wild Folk Flower Apothecary

flower magic in central oregon

Alyson Brown it all began with a simple wildflower, sprouting from a crack in the pavement.

and then once I stopped and paid attention, I started to see more and wanted to know more. flowers give rise to a deep connection between my body and heart. my desire to deepen the understanding of flowers beyond displaying them in a vase has moved me to embark on this journey with the powerful magic of flowers. this journey is to study and use flowers as medicine. to express their meanings, folkl

ore and health benefits beyond their beauty. to incorporate them into celebrations, workshops, hikes and your home. to ultimately understand and share with you the meaning of flowers to set an intention with and to heal.

03/11/2021

today a certain someone I love turns 4-1!!! and every year that we’ve been together, I have made a carrot cake. (that makes 16 of this year!) but THIS year, I thought I’d try a little something different.

the idea of creating a clarified carrot cake cocktail came to me while planning out my 4th quarter content. I couldn’t wait to give it a try and two days later, this crystal clear carrot cake concoction is ready for sipping.

don’t worry - I made the cake too. ;)

𝐒𝐈𝐗𝐓𝐄𝐄𝐍 𝐂𝐀𝐑𝐑𝐎𝐓𝐒
cognac
aged rum
carrot ginger juice (fresh pressed from my pals at )
shredded carrots
orange juice
pineapple juice
cinnamon sticks
cloves
all spice
golden raisins
and whole milk for clarifying

I based this recipe off my recipe for Creamsicle Punch from The Flower-Infused Cocktail and kind of winged it based on the ingredients from my carrot cake recipe so I don’t have an exact recipe for you. sorry!! but the result is dangerously good. ;)

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02/11/2021

whew. suddenly it’s November 2 and the leaves have finished turning and are slowly falling. it definitely feels like winter is upon us. which means … the H O L I D A Y ‘ S are coming!!!

I’m going to start reminding you that shipping times are cray this year and if you want to be sure your copy of The Flower-Infused Cocktail arrives on time, order early!!

I’ve been sure to restock my inventory on Amazon so that’s an easy way to get your hands on the book. but naturally I’d rather send your book to you hand wrapped and with a little note. 😉 but a little holiday shipping FYI, our shop is set up to ship books via media mail which is the least expensive option but it’s much slower - typically a 5-8 day turnaround or more. so I’ve added an option to upgrade to Priority Mail and if you place your order via Priority, I’ll pop in a “Drink More Flowers” sticker and sign your book. (ya won’t get that through Amazon!)

thank you always for your support!! and now, as I throw on my coat and boots, I’ll transport back to this amazing night celebrating my book launch.

📸 :

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01/11/2021

I love traditions, both old and new, and this one has become close to my heart. Dia de los Mu***os is a celebration honoring loved ones who have passed. it's like a family reunion, except our dead ancestors are the guests of honor.

the most famous flower seen during modern-day Mexico, is the marigold, known as cempasúchil. it is believed that the spirits of the dead visit the living during the celebration of Dia de los Mu***os, and the marigolds guide the spirits using their strong scent and vibrant color.

today I’m honoring family and friends gone too soon and ancestors I never got to know. a favorite way to do that is stringing marigolds and sipping Mexican Hot Cocoa. if you’re like me, you love your hot cocoa with a little something extra. for me? that’s usually spicy additions like cinnamon or ancho chili pepper. in my book The Flower-Infused Cocktail, you’ll find a cocktail called Ancho Cocoa, which takes this traditional Mexican Hot Cocoa up a notch by adding in marigold-infused tequila.

𝐌𝐄𝐗𝐈𝐂𝐀𝐍 𝐇𝐎𝐓 𝐂𝐎𝐂𝐎𝐀
2 cups of milk (I like to use a blend of oat milk and whole milk)
2 wedges of Taza 70% Cacao Puro
1 tsp vanilla extract
1 tsp ancho chili powder
1 cinnamon stick
sugar to taste

place all the ingredients in a large pot, over medium-low heat. whisk until the chocolate wedges begin to melt. increase the heat and continue whisking until the chocolate begins to form a foam on the top. keep warm until ready to serve.

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31/10/2021

happy Halloween, friends! do you dress up for Halloween? I love dressing up but these days the only time I get the excuse to is while my kids are trick or treating. and by that point, I’ll be honest. I’m out of energy and it’s just too damn cold for most costumes. I had planned to be “The Retired Crayon, Dandelion” but let’s see if I follow through. cause short sleeves and windy 40 degree weather doesn’t sound ideal.

but as promised, I’ve got one more Halloween cocktail for you today!! I love any excuse to get spooky and I sure hope you’ve enjoyed the content this week!

𝐌𝐘 𝐁𝐋𝐎𝐎𝐃𝐘 𝐌𝐀𝐑𝐆𝐀𝐑𝐈𝐓𝐀
1 1/2 oz reposado tequila
1/2 oz triple sec
3/4 oz blood orange juice
1/4 oz tayberry orange shrub
3/4 oz jalapeño simple syrup
hibiscus pink peppercorn salt for rim (find the recipe in The Flower-Infused Cocktail)

rim glasses with hibiscus pink peppercorn salt and set aside. combine the tequila, triple sec, blood orange juice, tayberry orange shrub, and simple syrup together in a shaker with ice and shake until chilled. strain into your prepared glasses and garnish with a slice of blood orange.

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29/10/2021

happy Friday, friends! I hope you’ve been enjoying the Halloween content this week! today I’m sharing an oldie but a goodie that deserves to be reshared.

I first developed this mulled wine in 2018 and it’s become my go-to recipe lately. it’s perfect for chilly nights and quite nice poured in a hydroflask to carry around while your kids are trick or treating. done that. ✅ and you should too.

𝐇𝐈𝐁𝐈𝐒𝐂𝐔𝐒 𝐌𝐔𝐋𝐋𝐄𝐃 𝐖𝐈𝐍𝐄
4 cups of Agua de Jamaica*
1 bottle of a fruity red wine
1/4 cup of brown sugar
juice of 1 orange plus extra slices for garnish
2 cinnamon sticks
4 whole star anise
10 cloves
5 green cardamom pods

combine all the ingredients together in a saucepan and bring to a low simmer. be careful not to boil! summer for as little or as long as you like. the longer, the most intense flavor you’ll get from the spices. pour into mugs (or a hydro flask for trick or treating - no judgement here!) and enjoy!

*Agua de Jamaica literally translated means “hibiscus water”. in this boosted version of the popular Mexican hibiscus tea, I like to add cardamom and orange slices for a little extra flavor. find the recipe in The Flower-Infused Cocktail book, available through Amazon or my website.

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28/10/2021

in case you missed it, it’s Hallo-week!! I’ve got 3 more cocktails to share with you! today I’m sharing this boozy, spirited libation that I’ve had brewing for awhile. passionfruit and chocolate have been singing to me and admittedly, I’ve sipped my passionfruit liqueur and crème de cacao together in a little glass many times trying to decipher the cocktail code. (y’all cocktail creators, you feel me??)

I had some passionfruits from a client shoot this week and when I was shooting them, I couldn’t stop thinking about how they looked like monster mouths. I knew I had to incorporate them into a spooky cocktail and got to thinking about passionfruit/cacao again. so last night I stirred this together and yep. it hits all those flavor notes I was hoping for. you’re going to want to hit the save button on this one!

𝐃𝐀𝐑𝐊 𝐂𝐇𝐀𝐑𝐋𝐎𝐓𝐓𝐄
1 1/2 oz VS cognac
1/2 oz Passionfruit liqueur
1/2 oz Carpano Antica vermouth
1/4 oz Crème de Cacao
1 capsule of activated charcoal
3/4 dashes of passionflower tincture*
dusted cacao

combine cognac with an emptied capsule of activated charcoal in a jar and swirl to combine. strain into a mixing glass. stir charcoal-infused cognac, passionfruit liqueur, vermouth, and crème de cacao with ice until very chilled. strain into a glass with a flower ice cube.^ dash with bitters and dust with cacao.

*I made my own passionflower tincture but the passionflower bitters from sounds absolutely delightful!

^I’ve been saving this cube from for Hallo-week cocktails since I thought this flower looked so ghastly captured in the ice!

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27/10/2021

you know that feeling when the hair stands up on the back of your neck? those prickles that you feel when you’re frightened, terrified, or afraid? it’s the kind of feeling that paralyzes you. that’s just the feeling I’m hoping to arouse from this drink. ok ok. so it won’t completely terrify you but it’s a hair-raiser with tangy citrus, spice, and a hint of smoke.

𝐃𝐎𝐍'𝐓 𝐁𝐋𝐈𝐍𝐊 𝐀𝐍 𝐄𝐘𝐄
2 oz aged rum
3/4 oz lime juice
1/4 oz grapefruit juice
1/2 oz spiced grenadine
1/4 oz allspice dram
bar spoon of mezcal
club soda
hopped bourbon cherries (find the recipe in The Flower-Infused Cocktail!)

shake rum, lime juice, grapefruit juice, spiced grenadine, allspice dram, and mezcal to a shaker with ice and shake until chilled. pour into a glass then fill the glass with ice. gently top with club soda and garnish with three bloody eyeballs, ahem, hopped bourbon cherries.

𝗦𝗣𝗜𝗖𝗘𝗗 𝗚𝗥𝗘𝗡𝗔𝗗𝗜𝗡𝗘
16 oz pomegranate juice
1 1/2 cups brown sugar
1 cinnamon stick
1 tsp dried hibiscus flowers
1 tsp allspice berries
1 tsp cloves
1 inch k**b of ginger, peeled and sliced

combine all ingredients in a saucepan and bring to a gentle simmer. once the sugar has completely dissolved, remove from heat and cover for 1 hour. strain into a clean jar and keep refrigerated for 1 week.

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24/10/2021

it’s a blustery, rainy day here in Central Oregon and we’ve been snuggled up on the couch, binging spooky movies to get us in the Halloween spirit! so far we’ve done Labyrinth and Beetlejuice. what should we watch next? (kid friendly please!)

I love Halloween and tomorrow starts an entire week of ghoulish cocktails! to build up the anticipation, I thought I’d share this throw back, which was one of the very first flower-infused cocktails I shared on this account - dating back to October 2018! it’s concocted with Dark Cherry vodka for that deep red color, combined with the floral sweetness of orange blossoms, a hint of chocolate, and the bite of chili pepper. this kiss is to die for.

𝐃𝐑𝐀𝐂𝐔𝐋𝐀’𝐒 𝐊𝐈𝐒𝐒
𝘮𝘢𝘬𝘦𝘴 𝘵𝘸𝘰 𝘥𝘳𝘪𝘯𝘬𝘴
3 oz dark cherry vodka
3 oz cherry cream soda
2 barspoons orange blossom water
1/2 tsp cocoa powder
5 dashes of chocolate bitters
red chili pepper, 3 small slices
chocolate covered cherries

swirl orange blossom water, cocoa powder, chocolate bitters, and red chili pepper together in the bottom of a shaker. add vodka and shake with ice. strain evenly into two glasses. top with cherry cream soda and garnish with a chocolate covered cherry.

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22/10/2021

happy Friday, friends! have you picked up a copy of my book, The Flower-Infused Cocktail yet? two easy ways to purchase: on my site or Amazon. both linked in my profile.

curious for those of you who have the book, what have you tried that you love? or what are you looking forward to mixing up? or maybe simply - what is your favorite flower in the book? I’d love to know!!

spooky season drinks coming atcha next week!!! they’re soooo good. stay warm and have a nice weekend, friends!

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18/10/2021

looking for your next Monday Mocktail? you’ve going to want to hit the save button on this one!

back in September, we took a trip to Port Orford, a super quaint town on the Oregon Coast. it was a place we’d never put on our radar but are looking forward to visiting again. while we were there we ate ocenside at the most delicious restaurant called The Redfish. my kids mulled over the mocktail menu while I settled on a delicious whiskey/ginger/Cynar sipper. when the waiter came to take our order, my younger son ordered a Crème de Banana Italian soda and it brought back memories I’d forgotten I had!

I had a hard time not keeping the Italian soda to myself and ever since then I’ve been dreaming of recreating my childhood Italian soda memories into a fun mocktail. this one hits the nail on the head, bringing in the nostalgic taste of grape soda into the mix. and it’s a little grown up too, with the addition of Seedlip Spice and my new mocktail secret weapon, verjus.

𝐂𝐎𝐍𝐂𝐎𝐑𝐃 𝐒𝐎𝐃𝐀
1 oz Spice 94
1/2 oz Noble Verjus
1/2 oz concord grape juice
1/2 oz lemon juice
3/4 oz grape rosemary simple syrup*
1/2 oz half & half
orange blossom water
club soda

add Seedlip Spice, verjus, grape juice, lemon juice, and simple syrup to a shaker with ice and shake until chilled. pour into a glass then fill the glass with ice. mist the glass with orange blossom water. gently pour in club soda and top with half & half. stir and enjoy!
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15/10/2021

today is the last day to enter 𝐓𝐇𝐄 𝐅𝐋𝐎𝐖𝐄𝐑-𝐈𝐍𝐅𝐔𝐒𝐄𝐃 𝐂𝐎𝐂𝐊𝐓𝐀𝐈𝐋 𝐆𝐈𝐕𝐄𝐀𝐖𝐀𝐘!!

the Flower-Infused Cocktail Giveaway includes a bundle of goodies to help you start building your edible flower bar and pantry! ONE lucky winner will be receiving:

- a signed copy of The Flower-Infused Cocktail book and a Drink More Flowers Sticker
- $75 worth of edible flowers - your choice of flowers!
- a gold plated bar set featuring a cocktail shaker, 1 x 2 oz jigger, a heavy-duty spring strainer, and a bar spoon.
- two 16oz bottles of shrubs - Raspberry Peach Lavender and Boysenberry Sage, $50 value
- two 8oz bottles of syrups - Blood Orange Cordial and Almond Orgeat
- two star-shaped cocktail picks and two star-shaped swizzle stir sticks

𝐓𝐎 𝐄𝐍𝐓𝐄𝐑:
like, save, and tag a friend on my previous post! winner will be announced after 5pm TODAY!!!

14/10/2021

we’ve had many mornings this week below freezing. my dahlias are frozen. my zucchini and pepper plants are flopped over and looking pretty much dead. everything has basically bit the dust. the garden is done. which makes me SO. SAD.

I was never much of a gardener then the pandemic happened and like everyone else - I fell in love. in particular I fell in love with tomatillos. they’re so delicious and so easy to grow. they grow like crazy and all over the place. and they’re SO PRODUCTIVE!!! like how many quarts of salsa verde does one need?!

luckily my friend Sascha had tomatillos out the ears, too. and she made a delicious tomatillo peach BASIL (swoon, right?!) shrub. naturally I had to get my hands on it and whip up a cocktail stat. if I do say so myself, this is a goooood one. now go enjoy one of these with some chile verde - you’ll thank me later.

𝐒𝐓𝐎𝐍𝐄 𝐕𝐄𝐑𝐃𝐄
1 1/2 oz reposado
1/2 oz cara cara orange juice
1/2 oz tomatillo peach basil shrub
1/2 oz apricot liqueur
1/2 oz peach simple syrup
peach slices
tomatillo flowers

muddle a few peach slices in the bottom of a glass and fill with ice. shake tequila, orange juice, shrub, apricot liqueur, and peach simple syrup together over ice until cold. strain into prepared glass and garnish with tomatillo flowers.

if you haven’t already, go enter the giveaway a few posts back!! it’s a GOOD one and you’ll get shrubs! GO GO!

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Website

http://www.wildfolklore.com/

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Our Story

it all began with a simple wildflower, sprouting from a crack in the pavement. and then once I stopped and paid attention, I started to see more and wanted to know more. flowers give rise to a deep connection between my body and heart. my desire to deepen the understanding of flowers beyond displaying them in a vase has moved me to embark on this journey with the powerful magic of flowers. this journey is to study and use flowers as medicine. to express their meanings, folklore and health benefits beyond their beauty. to incorporate them into celebrations, workshops, hikes and your home. to ultimately understand and share with you the meaning of flowers to set an intention with and to heal.