Ellen Zachos, who has worked with us on The Botanist for several years, gives us an interesting recipe using vodka from her book, The Wildcrafted Cocktail
https://www.thebotanist.com/wp-content/uploads/2016/09/ellen-zachos-2.jpg8001200Ellen Zachoshttps://www.thebotanist.com/wp-content/uploads/2019/03/Botanist-logo-2021.svgEllen Zachos2016-09-13 11:56:082019-05-23 13:04:25Ume No Hana – Ellen Zachos
One of my favourite things about making foraged gin drinks from locally found ingredients is that you can design drinks that represent a moment in time.
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https://www.thebotanist.com/wp-content/uploads/2016/05/foraged-gin-3-minutes.jpg10011500Andy Hamiltonhttps://www.thebotanist.com/wp-content/uploads/2019/03/Botanist-logo-2021.svgAndy Hamilton2016-05-17 13:38:092016-05-17 13:38:09How to make foraged gin in three minutes
The Romans can't have travelled light as it often seems they bought much of the naturalised flora and fauna to the UK and Alexanders bitters is no exception.
https://www.thebotanist.com/wp-content/uploads/2016/01/Andy-Hamilton_DSC9930.jpg10001500Andy Hamiltonhttps://www.thebotanist.com/wp-content/uploads/2019/03/Botanist-logo-2021.svgAndy Hamilton2016-01-20 14:07:482019-05-23 13:02:21How to make Alexanders bitters -W/ Video
Rose hip is abundant at this time of year. Some books say that they are best left until they have been shrivelled by the first frost of winter, but we have been making delicious syrup on warm September evenings.
https://www.thebotanist.com/wp-content/uploads/2016/12/the-botanist-gin-rose-hip-syrup-5-.jpg8001200Carl Reaveyhttps://www.thebotanist.com/wp-content/uploads/2019/03/Botanist-logo-2021.svgCarl Reavey2014-09-10 17:12:082014-09-10 17:12:08Rose Hip Syrup
Our Foragers will pick white and red clover, wild thyme, meadowsweet and the aromatic Lady's bedstraw this month.
With only a few hot days on Islay in June, J...
We’ve entered our silent season. This “spirit safe”, where we usually collect the gin that’s running off the still, will stay quiet for a few weeks.
Fancy a Martini with both style and substance?
We caught up with legendary bartender Alessandro Palazzi of Dukes Bar, London, to find out why he thinks The Bo...