The Botanist: The Botanist Crab Apple Collins

The Botanist Crab Apple Collins
Recipe Notes
A lifestyle photo of a bottle of Botanist close to a glass of cocktail Edelflower Grapefruit

The Botanist Crab Apple Collins

By Katie Smith

Try making this grapefruit and elderflower gin and tonic. This easy recipe is the perfect combination for a warm summer's evening.


  • 60ml / 2oz The Botanist Islay Dry Gin (see notes tab)
  • 30ml / 1oz Green juice (see notes tab)
  • Soda water
  • Ice


  • Combine all ingredients in a cocktail shaker
  • Fill the shaker with ice and shake until chilled
  • Strain over ice into a Collins glass
  • Top with a splash of soda water
  • Garnish with a fanned apple slice

    Crab Apple Infused Gin


    • 700ml (24oz) The Botanist Gin
    • 1kg (4.5 cups) Crab Apples


    • 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.

    Green Juice


    • 150g (1/2 cup) Parsley
    • 75g (1/3 cup) Celery
    • 75g (1/3 cup) Coriander
    • 500ml (17oz) Cloudy Apple Juice (for extra kick and to prevent wastage, add in some of the infused crab apples from your gin!)
    • 100g (1/2 cup) Caster Sugar
    • 50ml Apple Cider Vinegar


    • Combine all ingredients in a high-speed mixer
    • Mix on high speed until fine
    • Strain through a sieve
    • Strain through muslin
    • Store in the fridge for up to 4 days, shake before use

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