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


Shake ingredients in a shaker with ice.
Strain into a coupe glass.
Garnish with gorse flowers.

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

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