Bols around the Woods
Cocktails with locally foraged ingredients
We live in a world now where you can get any ingredient from all over the world and any time of the year. But how good would it be if you could get all the ingredients you want for your cocktail, just around the corner of your bar? Historically we have been getting our food and water as close to where we live to save energy we desperately needed to survive. There weren’t many cities back then of course, but even the city center of Amsterdam is a source of fresh and original ingredients. Chefs and restaurant owners worldwide have embraced the foraging concept and get their local ingredients from the woods and the forage. If it works in the kitchen, it should definitely work in the bar for your cocktails.
On the 16thof January we took the House of Bols bar-team on a foraging trip in the direct
area of the House of Bols. Together with Lynn Shore from UrbanHerbology.com we
went to the Museumplein, P.C Hooftstraat and Vondelpark to harvest and look at
local ingredients for our Bols cocktails. Lynn explained us that almost every
plant you see in the city is usable as ingredient. There are some important
things you have to take in account when you go foraging. First off all, if you
don’t know what you are doing, always check with an expert. Never go foraging
without knowledge, there are many plants that can be poisonous. Secondly, foraging should always be done with
respect for the environment. Don’t take away all the herbs and plants from one
spot. Make sure you don’t ruin the woods or parks you forage in. Ask permission
to the council if you want to forage in a citypark. If you stick to these
rules, you are ready to go!