Gorseberry Sours
By Jane Carswell
Really easy Winter cocktail from the Botanist Gin Tours at the distillery
- 60 ml Botanist Gin
- 40 ml gorse and raspberry syrup
- 30 ml lemon juice
- 15 ml sugar syrup
- egg white
Method:
Shake ingredients in a shaker with ice.
Strain into a coupe glass.
Garnish with gorse flowers.
Foraging notes
Gorse and Raspberry Syrup
Pick a tub of gorse flowers. Match it by volume with raspberries (we used frozen). Place in a pan, cover with water, bring to boil. Turn off heat, stir in sugar, and leave to steep for a few hours. Strain.
250g – Sugar
300ml – Water
