From Garden to Shaker: Naughty Plants, Tasty Drinks

My last two articles had the word “confession” in the title: I must be feeling particularly confident this spring to be sharing so much with you! Never two without three, even if it’s not in the title, here’s a third revelation: I loooooove alcohol!

What?! My favorite blogger has a drinking problem!?

No, not in terms of quantity! In terms of variety. Saturday night cocktails don’t have to be boring, and believe me, with all the incredible products made from local plants, there’s plenty to love about this world of flavors and endless possibilities for rediscovery.

What does this have to do with gardening? Well, alcohol is made from fermented plants, which are then often flavored with… other plants.

Another point: I swear that adding Violette floral gin, from Mariana distillery, to your first crop of blueberries, crushed in a shaker, with homemade lilac syrup, is a great way to savor summer, especially after a long day of gardening! This flower gin has been my go-to post-gardening drink for the past two years!

But how is alcohol made? How are plants transformed or added to create such varied beverages? I’ll tell you all about it in this article, for which I even benefited from the invaluable advice of an expert in the field: Madame Gin!

The Magic of Fermentation: Alcohol Is Transformed Sugar

Before we talk about specific plants, let’s understand what happens when we make alcohol.

It’s a lot simpler than you might think. You need two things: sugar and yeast. Yeast are those microscopic little fungi which, when put in the presence of sugar in an environment without too much oxygen, go wild and produce two things: alcohol and CO2. That’s right, the bubbles in beer and champagne are… mushroom farts!

Where does this sugar come from? From plants, of course! And depending on the plant you use, you get a different kind of alcohol. There are almost as many types of alcohol as there are plants that contain sugar or starch (a form of sugar).

Think grapes and sugar cane? Maple? You’re right, these are the obvious ideas! But sugar is also hidden in unsuspected plants!

Cereals: The Foundation of Your Happy Hour

I’m obviously not talking about Lucky Charms here, but about cultivated cereals: wheat, barley, rice and so on. Cereals are probably the most widely used plants in the world for making alcohol. If you’ve ever enjoyed a beer after weeding your flower beds (let’s be honest, it’s a great motivator), you’ve been drinking grain alcohol.

Barley is the king of cereals in the world of alcohol. To transform its starch into fermentable sugars, it is malted – a process in which the grains are left to germinate slightly before being dried. The plant is encouraged to transform the starch reserves in the seed into sugar on its own, then stopped in its tracks by drying.

Other cereals such as rye, corn and wheat are also very popular. American bourbon has that slightly sweet taste, thanks to corn. The whisky that warms you up in winter after clearing the driveway of snow? Thanks to rye and its spicy kick! The bottle of sake you chose at random because you don’t understand what it says on the bottle? It’s rice alcohol.

It’s fascinating to see how these grains, which we could sow in our garden, end up in a cocktail glass after a few transformations. I sometimes like to imagine that the corn on the cob in my vegetable garden could one day become bourbon… before remembering that I don’t have the necessary equipment and that it’s, in any case, very easy to ferment something badly and poison yourself. I leave that to the pros!

Fruit: From Vine to Glass

Now let’s talk about fruit, those juicy, naturally sweet wonders. If you’re more wine than beer, you’re team fruit!

Grapes are the undisputed champions, with their thousands of varieties producing wines with infinitely diverse profiles. But did you know that even after you’ve pressed the grapes for wine, you’re not done with them? The residues (skins, pips, stalks) are distilled to produce alcohols such as grappa. Nothing is lost, everything is transformed!

And let’s not forget the eaux-de-vie made from other red berries! Cranberries, wild cherries and raspberries are in the spotlight in our regions. It’s a taste of summer that’s sure to impress visitors!

Apples and pears also enter the dance with cider, calvados and perry. Talk to the orchards you visit in autumn – it’s a whole world! I remember a camping evening in October when it was close to freezing, we were almost sitting in the fire to warm up, and we passed around a bottle of lightly spiced cider. Since then, ice ciders and perries have become the “dessert” par excellence to accompany autumn campfires.

(Not being much of a photo taker, I don’t have any stock images to share with you. So here’s the Artificial Intelligence version of that moment. Don’t they look happy, with their mystery bottle?)

Others: Sugar Cane, Agave and Potatoes

The world of spirits extends far beyond what we can grow in our northern gardens. I’ve never managed to grow sugar cane in my backyard (amazing, isn’t it?), but I’m still a fan of rum in my fresh fruit juices. Even in winter, when even my thoughts seem frozen, a little rum in my hot chocolate reminds me that, somewhere, it’s summer.

Agave, the succulent plant that resembles a giant aloe, is the source of tequila and mezcal. Its fleshy hearts are cooked to release the sugars before fermenting. It’s fascinating to think that a plant that stores water to survive in the desert ends up producing such a distinctive spirit!

And what about potatoes? Once fermented and distilled, these tubers that we try so hard to grow in our vegetable gardens can also be used to make vodka. But here’s what Madame Gin taught me that blew me away: it takes six times as many potatoes as grain to make the same amount of alcohol! Six times! This means that potato alcohol is top-notch, classy, fancy par excellence… And to think that this is a crop that has saved civilizations and yet is still characterized as a “poor man’s” vegetable! Let’s venerate the potato, folks: in the world of alcohol, it’s a queen!

Acerum: When Maple Becomes a Spirit

And now, let me tell you about my favorite discovery: acerum! If you’re a Quebecer like me, you know our love of all things maple. There are, of course, well-known whiskies and gins that are flavored with maple syrup… But have you ever heard of the marvel that is acerum?

It’s a 100% Quebec spirit made from fermented maple sap. Its name is an ingenious blend of Acer (the Latin name for maple) and rum. It’s as if maple and rum had a baby, and what a delicious baby it is! (On rereading, this sentence is particularly strange, but I’ll leave it with you anyway!)

Production begins with maple sap, collected as for syrup, but instead of boiling it until it thickens, it is fermented with yeast. This fermented liquid is then slowly distilled in a still, giving rise to a brandy with fruity, subtly etched notes.

Acerum is available in white (unaged) or brown (aged in oak barrels, sometimes barrels that have contained maple syrup). And good news for purists: no additives, colorants or added sugar are allowed – just maple sap, yeast, and possibly barrel aging.

What makes me particularly proud is that acerum recently obtained a Protected Geographical Indication (PGI). This means that only spirits produced in Quebec, using strict methods and Quebec maple sap, can bear this name. It’s like having our terroir bottled – a bit of our uniqueness to share with the world!

Plants That Give Taste: The Art of Flavouring

Now, let’s talk about the plants that don’t provide the alcohol itself, but give it its flavor. This is where gardening and mixology really meet!

Take gin, for example. It’s my favorite spirit for summer cocktails because of the incredible variety of flavors and fragrances it releases. It’s essentially a vodka (neutral alcohol) flavored mainly with juniper berries, but also a host of other “botanicals” – a fancy term for aromatic plants.

The list of plants that can be found in a gin is long and fascinating: coriander, citrus peel, angelica root, licorice, fennel, cardamom, elderberries… Flowers, fruits, vegetables, roots… Many are plants that could be grown in our own gardens!

There are two main ways to incorporate these flavors:

• Maceration: plants are soaked in alcohol for 24 to 48 hours, like a very strong tea;
• Steam extraction: the plants are placed in a basket above the alcohol, which evaporates, passing through them and capturing their essences. The steam cools, becomes liquid again, and retains its new fragrances.

Next time you taste a gin, try to identify the botanicals. It’s like a guessing game for amateur gardeners! Is that floral note lavender? That spicy touch, perhaps chili pepper? That fruity side, raspberries?

And don’t get me started on herbaceous liqueurs like Chartreuse, with its 130 plants! These drinks are veritable botanical gardens in a bottle!

Madame Gin’s Gin Recommendations: Quebecois Gin in Your Glass!

Since we’re talking about gin, and I’m lucky enough to have an expert on hand, Madame Gin shared her favorites with me. And believe me, these suggestions will help you discover some of Quebec’s finest!

Marie-Victorin gin from Distillerie des Subversifs deserves a special mention. Do you know who Marie-Victorin was? The legendary botanist who passionately studied our flora! The name of this gin is therefore perfectly chosen for our theme. Formerly called Pigger Henricus, this classic is naturally flavored with parsnip. Parsnips! Who else but us would have had the idea of putting a root vegetable in a gin? It’s brilliant! And let me reassure you, it doesn’t taste like parsnips when you’re eating the root (which would be interesting with a tonic, let’s say!). It’s a very delicate aroma. I love this distillery! Their crème de menthe and maple gin are pure delight! What’s more, their bottles are beautiful!

Then there’s the whole range of gins from the Ubald distillery, owned by Patates Dolbec. Yes, you read that right: a potato company that makes gin! Remember, potato alcohol is a class act! All their gins are made from the company’s own potato or grain crops. Madame Gin has a particular weakness for their herbaceous Vallée gin, distilled on a potato alcohol base.

For fruit lovers, Entre Pierre et Terre produces Verger gin, made from pears and apples from their orchard. It’s like drinking an orchard.

My Favorite

And my (future) favorite discovery: Floraisons gin from Hydromel Charlevoix. The base spirit is made from honey from their beehives, so technically from flowers (honey is the nectar of regurgitated flowers – enjoy!). The best part? The paper label contains flower seeds! Once you’ve emptied the bottle, you can plant the label. Isn’t that wonderful? On the other hand, it’s only available on site at the distillery… I haven’t tried it yet, but it’s a great reason to take a trip to Charlevoix, isn’t it?

Cocktail Gardening: Cultivate Your Ingredients

Now here’s the part that might interest you most: how to integrate this passion for botanical spirits into your garden?

If you’re like me, you may already have an “aromatic herbs” corner in your vegetable garden. Why not extend it by adding plants specifically chosen for your homemade cocktails?

Here are a few easy-to-grow suggestions:

• Mint: The basis of mojitos. Beware, it’s invasive! Put it in a pot or it will colonize your whole garden!
• Lemon balm: Cousin of mint and equally invasive (I know a thing or two about that!). Delicious lemony, summery taste;
• Basil: Delicious in gin cocktails. Try Thai basil for a touch of anise;
• Thyme: Subtle and versatile, perfect for infusing syrups;
• Lavender: For elegant floral cocktails. I’ll give you a bonus point if you invite me!
• Lilac: There’s been so much rain this year that my lilacs wouldn’t taste anything, but I usually make a syrup with the flowers: a delight!
• Cucumber: Technically a fruit, but so refreshing in summer cocktails;
• Strawberries: For incomparable homemade daiquiris;
• Rhubarb: Makes a wonderful tart syrup to balance sweet drinks..

Play with flavors and explore: you don’t need a recipe for every cocktail! Your herbs, fruits and other ingredients can be used in a thousand different ways in your drinks: as a garnish, in syrup, crushed in a shaker, in infusion, in a rim of salt or sugar… be creative!

A Toast To Botanical Diversity!

From the malted barley in your beer, to the maple syrup in your acerum, to the dozens of plants that perfume your Quebec gin, alcoholic beverages are a true tribute to the diversity and botanical ingenuity of our planet.

I hope this article has inspired you to explore this fascinating world where gardening and mixology meet. Maybe even the next time you enjoy a glass of wine, you’ll think differently about the grapes that produced it, or look at tapping maples with renewed respect. And maybe you’ll discover a new Quebec gin thanks to Madame Gin’s suggestions!

If you grow edible herbs, fruits or flowers, you’re already halfway to creating your own infusions, syrups or garnishes for homemade cocktails. It’s another way to enjoy the fruits (literally!) of your labor in the garden.

Cheers, budding mixologist-gardeners! And above all, as with gardening: experiment, have fun, but always consume in moderation. A good harvest, like a good cocktail, is best enjoyed slowly!

(Yes, it’s cold, but we’re enjoying it all the same! Best photo: the little gardening hat and robe.)