Carbonated Spruce Gimlet

By Craig Grozier


In our Spruce Gimlet, I replace the acid of the lime in a traditional Gimlet with oxalic acid which comes from wild sorrel within a spruce base mixture. I would advise making this base fresh daily so as to keep its vibrancy in colour and flavour.

  • 360g Crushed ice
  • 252gThe Botanist gin
  • 240g Spruce base
  • 90g Simple syrup
  • Pinch of Hebridean Salt or other good quality salt


1) Combine all ingredients in the Isi canister. 2) Charge with the Co2 then release the gas to purge the chamber of all oxygen this ensures a better carbonation. 3) Charge with second Co2 cartridge. Shake till all ice melts. 4) Release all the gas then unscrew the lid, serve into chilled coupes.

The above recipe is for roughly 6 servings but could be more or less, depending on the drinking prowess of your associates. We normally get 2 -4 out of it…if that helps. I use a medium sweet apple juice for this recipe so depending on your choice of juice you may need to alter the simple syrup quantity.

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