The Botanist: Crab Apple Collins

Crab Apple Collins

Crab Apple Collins

A refreshing crisp collins that rewards patience. Featuring an unexpectedly complimentary apple and celery pairing.

By: Katie Smith


  • 60ml crab apple infused The Botanist gin1
  • 30ml green juice2
  • Soda

1Crab Apple infused gin

  • 100g caster sugar
  • 50ml apple cider vinegar

2Green Juice

  • 150g parsley
  • 75g celery
  • 75g coriander
  • 500ml cloudy apple juice
    (For extra kick and less waste, juice the infused crab apples instead.)


  1. Combine all ingredients in a cocktail shaker
  2. Fill the shaker with ice and shake until chilled
  3. Strain over ice, into a collins glass of your choice
  4. Top with a splash of good quality soda water
  5. Garnish with a fanned apple slice

1Infusing The Botanist with crab apple

  1. Combine both in a mason jar and leave for at least 1 month in a dark ambient space like a cupboard. Turning every few days.

2Making the green juice

  1. Combine all ingredients in a high speed mixer
  2. Mix on high speed until fine
  3. Strain through a sieve
  4. Strain through muslin
  5. Store in fridge for up to 4 days, shake before use


Discover more quick & easy serves to create with The Botanist gin.