Issue link: http://digital.copcomm.com/i/970887
6 0 | t h e c l e v e r r o o t LAPHROAIG CHALLENGES BAY AREA BARTENDERS TO MAKE COCKTAILS WITH FORAGED INGREDIENTS by Jesse Hom-Dawson / photos by Hardy Wilson Laphroaig invited attendees to use foraged ingredients provided by expert forager Bryan Jessop, including nasturtium flowers (left) and dried candy cap mushrooms (right), to create their own cocktail. The five expressions of Laphroaig with a miniature copper still and peat from Islay. Bay Area forager Bryan Jessop with some previously-gathered ingredients. URBAN FORAGING The Lay of THE LAND