Wild rose sour

Rose Gin Sour

By The Botanist Gin

Rose Gin Sour

By The Botanist Gin

This rose cocktail is a wild twist on the classic Gin Sour. A Beautifully floral and easy to make cocktail for Summer.

Ingredients:

40ml (1½ oz) The Botanist Gin
20ml (¾ oz) rose petal syrup
20ml (¾ oz) lemon juice
20ml (¾ oz) egg white

Instructions for making the Rose Gin Sour cocktail:

To make rose petal syrup, dissolve 100ml sugar in 100ml water by gently heating and leave to cool
Once cooled add rose petals and leave to infuse for up to 4 hours before straining into a sterilised bottle
Add all ingredients to a shaker and dry shake (without ice) to emulsify
Add ice to the shaker and shake again until chilled
Double strain into a coupe glass
Garnish with rose petals
Drink!

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A G&T for slow weekends. Sage is a popular garden herb, one which usually manages to survive the winter months here in Scotland. It adds a deep herbal flavour and works a treat with a wedge of clementine or two.

Happy weekend from The Botanist Team!

#TheBotanistGin #GinandTonic #WeekendDrinks

A G&T for slow weekends. Sage is a popular garden herb, one which usually manages to survive the winter months here in Scotland. It adds a deep herbal flavour a...

Want to make 2022 a more sustainable year? Get in the team! Maybe you’re already living out a resolution?
-
Our bottles can be recycled, or reused. If you’ve found a good reuse for your bottles we’d love to see! Share them with us tagging @thebotanistgin and we’ll repost some of the best this time next week.
-
eg Foraged oils: Oils can take flavours pretty quickly, so if you are giving these to someone, just make them 24 hours in advance. Keep plants covered; once you start to use them and the level drops, strain the plants out, the flavour will already be in there.
-
eg Lamps: These from a biji biji initiative workshop in Malaysia, reusing old banners / textiles too! @mereka.my The glass is drilled, the shade sewn, and the light bulb holder stuck with glue…
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#sustainablespirits #reuserecycle #upcyclingideas #thebotanist

Want to make 2022 a more sustainable year? Get in the team! Maybe you’re already living out a resolution? - Our bottles can be recycled, or reused. If you’v...

Hear all about the local juniper conservation work going on during the winter months by our in-house forager James Donaldson. Here are 3 things you might not know about the most important ingredient in gin:

🌿 It’s a dioecious plant, meaning there are separate male and female plants. We need to take cuttings from both the male and female plants to increase the chance of future seed fertilisation.

🌿The ‘berries’ which are needed for gin production are actually fleshy seed cones and have a sharp, piney, resinous flavour.

🌿Scottish juniper creates important habitat (and food) for many small birds and mammals. It has been identified as a UK Biodiversity Action Plan priority species by The Forestry Commission.

Read more about Islay Juniper and our efforts to sustain and rebuild its populations here https://www.thebotanist.com/features/sustainability/islay-juniper/

#TheBotanistGin #IsleofIslay #ScottishJuniper #Conservation #WildJuniper

Hear all about the local juniper conservation work going on during the winter months by our in-house forager James Donaldson. Here are 3 things you might not kn...

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© BRUICHLADDICH DISTILLERY, ISLAY.

A G&T for slow weekends. Sage is a popular garden herb, one which usually manages to survive the winter months here in Scotland. It adds a deep herbal flavour and works a treat with a wedge of clementine or two.

Happy weekend from The Botanist Team!

#TheBotanistGin #GinandTonic #WeekendDrinks

A G&T for slow weekends. Sage is a popular garden herb, one which usually manages to survive the winter months here in Scotland. It adds a deep herbal flavour a...

Want to make 2022 a more sustainable year? Get in the team! Maybe you’re already living out a resolution?
-
Our bottles can be recycled, or reused. If you’ve found a good reuse for your bottles we’d love to see! Share them with us tagging @thebotanistgin and we’ll repost some of the best this time next week.
-
eg Foraged oils: Oils can take flavours pretty quickly, so if you are giving these to someone, just make them 24 hours in advance. Keep plants covered; once you start to use them and the level drops, strain the plants out, the flavour will already be in there.
-
eg Lamps: These from a biji biji initiative workshop in Malaysia, reusing old banners / textiles too! @mereka.my The glass is drilled, the shade sewn, and the light bulb holder stuck with glue…
-
#sustainablespirits #reuserecycle #upcyclingideas #thebotanist

Want to make 2022 a more sustainable year? Get in the team! Maybe you’re already living out a resolution? - Our bottles can be recycled, or reused. If you’v...

Hear all about the local juniper conservation work going on during the winter months by our in-house forager James Donaldson. Here are 3 things you might not know about the most important ingredient in gin:

🌿 It’s a dioecious plant, meaning there are separate male and female plants. We need to take cuttings from both the male and female plants to increase the chance of future seed fertilisation.

🌿The ‘berries’ which are needed for gin production are actually fleshy seed cones and have a sharp, piney, resinous flavour.

🌿Scottish juniper creates important habitat (and food) for many small birds and mammals. It has been identified as a UK Biodiversity Action Plan priority species by The Forestry Commission.

Read more about Islay Juniper and our efforts to sustain and rebuild its populations here https://www.thebotanist.com/features/sustainability/islay-juniper/

#TheBotanistGin #IsleofIslay #ScottishJuniper #Conservation #WildJuniper

Hear all about the local juniper conservation work going on during the winter months by our in-house forager James Donaldson. Here are 3 things you might not kn...

follow us

Connect with us

We’re part of a community of experienced foragers, chefs, and bartenders from all around the world.

© BRUICHLADDICH DISTILLERY, ISLAY.

THE BOTANIST ISLAY DRY GIN