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The gin, served in the draft cocktails, is made with regional botanicals that include peppery devil’s club, sweet spruce tips and woodsy Labrador tea, much of which the couple forage themselves.

One of Mr. Charles’s favorite creations is grilled whelk on a skewer of Labrador tea, a fragrant, medicinal plant used by indigenous peoples.

Pale corydalis and harebell grew near the shore; sphagnum, leatherleaf and Labrador tea in the swampy sections of the hike.

Across the parking lot were bluebells, cottony willow plants, white-flowered Labrador tea, mountain avens and blue forget-me-nots.

I wake early, pick a few Labrador tea leaves and brew them in Bando’s tin cup.