Budding Botanist
By Mark Williams

Budding Botanist

By Mark Williams
Try making a Budding Botanist gin cocktail recipe at home. This is a great way to combine the early flavours of spring using April flower buds and leaf shoots.
  • 50ml The Botanist gin
  • 25ml Rowan shoot liqueur: Infuse young rowan leaf buds into the neutral spirit for 2 weeks, sweeten to taste with blossom honey or sugar syrup
  • 15ml Magnolia petal/bud shrub: Infuse some magnolia petals in cider vinegar for 4 days and some others in blossom honey for 4 days, then mix vinegar and honey to taste.
  • Sweet cicely soda to taste: Rapid infuse a handful of sweet cicely leaves in mineral water using an iSi cream whipper and 2 charges of N2O, then releasing the pressure, straining and recharging with one of the CO2
  • Sweet cicely tincture: Made by infusing sweet cicely leaves and stems in a strong neutral spirit for 1 – 2 weeks
  • Mahonia/berberry blossoms and baby rowan shoots for the garnish
Instructions for making the Budding Botanist cocktail:
  1. Stir the gin, liqueur and shrub over ice.
  2. Strain into a glass with ice.
  3. Add soda to taste, stirring gently.
  4. Scatter garnish.
  5. Mist with sweet cicely tincture.

More Cocktails

The Botanist cocktails on these pages have been created by bartenders and enthusiasts from around the world. Many of you have visited our distillery and we hope to welcome many more in the years to come. We appreciate your input.

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