The Botanist Bianco Negroni
View RecipeThe Botanist: The Botanist Crab Apple Collins
Recipe
Notes
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.
INGREDIENTS
- 60ml / 2oz The Botanist Islay Dry Gin (see notes tab)
- 30ml / 1oz Green juice (see notes tab)
- Soda water
- Ice
Method
- 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
INGREDIENTS
- 700ml (24oz) The Botanist Gin
- 1kg (4.5 cups) Crab Apples
Method
- 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
INGREDIENTS
- 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
Method
- 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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