FORÊT ATELIER
PRODUCTS
We develop beverages based on locations, seasonality and ‘sense of place’. In this way, we create awareness about our environment and offer instant relief for the connection with nature we crave. The delicate perfume we find in edible plants and trees is the base for our small batch productline.
Throughout the season we forage a very limited amount of flowers to create consumer products. We love to share our excitement on the floral walkabouts, by showing how to use our syrups in mocktail and cocktail recipes, found here on the website. Next to that, the syrups are easily enough used in desserts, like Swiss meringue and in salad dressings. We currently offer no sales on a webshop, but you can order with us by sending an e-mail.
Our hand-made syrups pair well in various recipes, that leave nature sitting on your tongue.
MAGNOLIA BLUSH
Magnolia Blush is made with one of those flowers that are the earliest to bloom in spring season. They grow in abundance, but their perfume is hard to capture. A cold extraction leaves a rich syrup, where the flavour of the Magnolia Soulangeana flower connects with rose, ginger and chicory bitters. It creates a delicious non-alcoholic cocktail with seasonal blood orange and gingerbeer.
WILD MINTS
Our best-selling syrup in summer, for the flavour of the wild mints we forage, makes a Mojito or Nojito fresher, sweeter and more delicious than any other you’ve ever tasted.
ENDLESS ELDERFLOWER
Elderflower is one of those flowers which blooms with such opulence, for sure it is one of the most versatile flavours, that leaves us grateful for this gift of nature. Whether it’s a simple lemonade, a sweetened Martini or Elderflower Gin Fizz you shake with our syrup, succes is guaranteed for it’s fresh flavour has been preserved for you to relive warm springtimes.
ROSA RUGOSA
Any drink more floral than when it’s made with Forêt Ateliers fresh rose syrup, will be hard to find. With only five petals per flower and immediate infusion after picking for the syrup, we only have natural perfume and colour to arouse the sense of summer. When brewed into a lemonade this rose colour will react with the sun to a peachy haze, or when hit with lemonjuice and gin it will spark into an almost fluorescent pink!
VOILE D’AUBÉPINE
Our most luxurious flavour, due to the expensive conservation of perfume method we use for the Hawthorne flower. It takes thousands of flowers, picked over multiple days, with which we charge our syrup for a length of days. Our suggestion is to mix this syrup only with sparkling water, for it’s delicacy has to be tasted without distraction. Think tones of almond, liquorice and mellow honey, that are guiding us through this period in which this bush has the habit of creating a longing for reproduction in all creatures that sense it’s perfume.
DANDY SPRINGSUN
A typical wild Dutch meadow around our King’s birthday has this vibrant yellow hue, which we captivate in our Dandelion syrup. Thousands of flowers picked, resulting in bright yellow hands, getting rid of all the green before we start brewing our warm spring beverage. Combined with several biological produced citrusfruits, from an Italian farm we’ve been working with the past three years, we managed to turn this every day weed, into a luxuriously flavoured syrup.