The Botanist.

Wild. Foraged. Distilled.

Foraged Island Botanicals
The first and only Islay dry gin


Mermaid Soup Recipe

21st February 2017
by Roushanna Gray in Thinking Wild, Recipes.

This seaweed and mussel broth recipe takes just 15 minutes to make and is very healthy and comforting - a perfect chicken noodle soup substitute as is it nutritionally dense from the variety of seaweeds used. A lot of the vitamins, minerals and micro nutrients present in the seaweeds get absorbed into the water through the cooking process, so all the goodness is in the liquid. This is a great dish to help treat coughs and colds, sore throats, poorly children, heart-break, homesickness, and Man Flu. This broth not only looks as beautiful as an inter-tidal rockpool, but tastes like one too.

Mermaid Soup

2 onions, sliced
3 garlic cloves, diced
1 knob of ginger, grated
2 tbs coconut oil
1 tbs cumin seeds
5 cups of water
2 cups veg of your choice, sliced (optional)
2 cups of mixed seaweed, rinsed and chopped
15 mussels
Sea salt/ soya sauce to season

In a pot, sauté the onions, garlic, ginger and cumin in the coconut oil over a medium heat stove or hot coals of a fire. Add water and seaweed and veg, pop the lid on and simmer for 10 mins. Add the mussels and the broth will be ready when the mussels have steamed open.
Season to taste and serve with hunks of fresh bread and a mussel shell for a spoon.

Roushanna Gray - mermaid




Richard and Mavis Retire

We enjoyed a very splendid cake last week, beautifully baked by Katie to mark the retirement of our botanical scientists Dr.

Read more

Carrot Family Bitters

There are members of the carrot family growing wild and in abundance that are potentially fatal - you must be able to tell apart the diff

Read more

Wormwood - A love affair & DIY Absinthe

A romance can last a few hours or a few decades. Short ones can burn so brightly that they forever brand themselves inside your soul.

Read more

Foraged Drinks

40 ml The Botanist Gin infused with Lemon Balm 1 Nectarine 20ml Pineapple juice 1tsp Honey

Read more

Nettled Tom Collins

Nettle is a great flavour for sweetness and nose-tickling freshness.

Read more

Hog Reviver

This is a basic corpse reviver number 2 but with hogweed seed tincture rather than absinthe, and finished with a hogweed seed garnish.

Read more

Our Foraging
How to Make Infused Gin

Our homemade rose petal-infused gin has been a hit as of late on the Laddieshop's Botanist tours, having been used in a couple of our

Read more

A Scratch Grenadine

Creating a substitute for grenadine from five common native plants of the season. Try it! Full recipe here.

Read more

Beginner's Cocktail Syrups

While a traditional gin and tonic tends to be my drink of choice, I do have much love for cocktails - so I was very excited to find out t

Read more


Shadow Session 8 at Chambar, Vancouver

Live at Chambar restaurant, Vancouver, Canada Join them on Thursday 16th November

Read more

London Cocktail Week dinners at Sager + Wilde

After a recent trip to see us at the distillery on Islay and come out foraging, Chris Leach, head chef at Paradise Row, and Marcis Dzelza

Read more

Universal Works Present: Designability

Revolution is a catalyst for innovation: political, physical, intellectual and artistic.

Read more