Jackie Zykan Maître Liquoriste + Perfumer + Herbalist - Aug 2025

By Jackie Zykan 

With over 20 years of experience in beverage alcohol, and a love affair with the natural world, I am delighted to share some of Kentucky’s finest pours alongside fresh, local, and seasonal botanicals. 

Perhaps you’ve been fortunate to catch a soft breeze in the spring carrying with it the oh-so-seductive aroma of viburnum flowers. In my opinion, they are unmistakably one of the most delicious fragrance producers in this state, instantly lifting up our spirits and solidifying that we have indeed made it to warmer weather. Well, the dog days of summer are here, and while their blooms have passed, these natives continue to generously give. The berries are ripening, looking similar to elderberry (another favorite aromatic blossoming gem in the area). The rich purple and petite berries are in fact edible and make a delightful culinary addition to a season which typically has us yearning for the relief of cool autumn to come. It’s hot. It’s muggy. The days are long and the return to school, morning traffic, and order are upon us. But for now, we can have gratitude for what is here in the moment. And of course, we can turn the natural abundance of August into refreshingly bubbly, luscious and juicy cocktails to ride out the remaining heat waves.

Featured Kentucky Flora: Viburnum dentatum (Arrowwood Viburnum) 

Beautifully aromatic spring flowers. Tasty summer berries. A magnet for birds and a host to azure butterflies. Fall foliage is stunning in brilliant burgundy. Viburnum truly brings so much to the table in every season. This native plant will thrive just fine on its own, and considering the love affair our fine feathered friends have for it, it will make its way to new habitats readily. That being said, viburnum is easily sourced from nurseries if you don’t want to wait on the birds to welcome it to your yard. The berries can be made into a variety of delicacies, from pancake syrup, desserts, dried and tossed in a granola or oatmeal blend, there really is no limit to their use. Packing major antioxidant value, vitamin C in droves, and anti-inflammatory qualities, this tiny berry punches well above its weight. The name of this particular variety is derived from its characteristic straight branches which have been historically used to produce arrows. The bark is equally as useful from a medicinal lens as an antibacterial, anti-inflammatory, fever reducer, and even for feminine cycle ailments. From a vibrational medicine angle, the essence is used to establish strong energetic boundaries and is known as a symbol of resilience. The flowers are known to be a symbol of beauty, new beginnings, and sweet, sweet romance. Easy to grow, even easier to enjoy, if you have ever found yourself to be viburnum-curious, this is your greenlight. 

Sparkling Viburnum Sangria 

• 4 oz Dry Sparkling Wine

• 1.5 oz Viburnum Sangria Syrup 

For garnish: lemon slices, viburnum berries 

Directions: Combine all ingredients in a glass filled with ice. Garnish with lemon slices and berries as desired. 

Non-Alcoholic Variation: Fret not, the preparation of the syrup will cook out any alcohol from the wine. If you still have hesitations, you can always substitute the wine portion of the syrup prep with grape juice instead. Substitute sparkling water for the dry sparkling wine and you’re set for mocktail hour. Split the portion of dry sparkling wine in the recipe with ginger beer or a sparkling lemonade if you’re looking to lower the proof of the drink just in case you find it so delicious you need two. Which is a real possibility. 

Viburnum Sangria Syrup 

As always, be mindful to clearly identify the berries you are foraging. Viburnum berries can be confused for elderberries, which are equally as edible and delicious, so if you can only find those to use there is no harm, no foul. 

• 1 cup Fresh Viburnum Berries, washed thoroughly, all stems removed

• 1 cup Water 

• 1 cup White Sugar

• 2 oz Red Wine

• 2 Lemons (peels removed, fruit saved for juice) 

Directions: In a saucepan, combine the berries, water, and red wine. Bring to a boil and then reduce to a simmer. Allow to gently simmer for 15 minutes, then remove from heat. Allow mixture to cool for 15 minutes, then stir in the peels and juice from two lemons and sugar until sugar is dissolved. Set the syrup aside until completely cooled. Strain out all of the solids, keep syrup refrigerated. 

Turning wine into syrup 

The recipe mentioned above only calls for a touch of red wine. This is to provide depth to the flavor profile and help buffer any variances in berry ripeness. Of course you can always open a fresh bottle or even find yourself a mini size at any local retailer. Even better, because the lemon components in the syrup recipe are providing the acidity, feel free to finally use that old bottle of red you’ve been holding onto and hate to toss out. The lack of freshness won’t hinder the recipe, and if you’re really set on getting rid of it, feel free to double or triple the recipe to move through it. The alcohol will cook out in the process, and what is left is delightful syrup with endless possibilities. 

When foraging wild plants always be completely certain of identification and follow the rule of “when in doubt, don’t”. Only take what is needed, leaving plenty for our native pollinators and fauna. Avoid harvesting from areas which are exposed to pesticides or other chemical applications. The statements in this article are for entertainment purposes only and are not meant to diagnose, treat, or medically advise. Please drink responsibly, you are loved by many.