Islay’s first and only dry gin, The Botanist is distilled with an assortment of 31 botanicals – 22 of which are locally foraged. As a result, the gin is exceptionally complex, rich and mellow with plenty of citrus freshness. With this, The Botanist also complements a wide variety of garnishes (personally, we prefer a sprig of rosemary), rendering the spirit an ideal base for inventive cocktails.
Featuring homemade elderflower cordial (recipe below), the Spring Collins is a seasonal serve, also comprising lemon and cloudy apple, topped with soda. A delightful cocktail for Easter weekend.
Ingredients
50ml The Botanist Gin
20ml Lemon juice
25ml Cloudy apple juice
10 ml Elderflower cordial
Soda, to taste
Apple fan, to garnish
For the elderflower cordial
Elderflower heads, 25
Unwaxed lemons, finely grated zest of 3
Orange, 1 (including 150ml of orange juice)
Sugar, 1kg
Method
Add all ingredients to a Highball glass, with ice. Top with soda and garnish with an apple fan
To make the elderflower cordial
Bring 1.5 litres of water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
Strain the liquid through a piece of muslin and pour into a saucepan, add the sugar, lemon and orange juice.
Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
Use a funnel to pour the hot syrup into sterilised bottles.
Further information on The Botanist can be found here.
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The Botanist Spring Collins
Ingredients
- 50 ml The Botanist Gin
- 20 ml Lemon juice
- 25 ml Cloudy apple juice
- 10 ml Elderflower cordial
- Soda, to taste
- Apple fan, to garnish
For the elderflower cordial
- 25 Elderflower heads
- 3 Unwaxed lemons, finely grated zest
- 1 Orange including 150ml of orange juice
- 1 Sugar
Instructions
- Add all ingredients to a Highball glass, with ice. Top with soda and garnish with an apple fan
To make the elderflower cordial
- Bring 1.5 litres of water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight to infuse.
- Strain the liquid through a piece of muslin and pour into a saucepan, add the sugar, lemon and orange juice.
- Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.
- Use a funnel to pour the hot syrup into sterilised bottles.