Mark Wood

By Jason Can

  • 50ml Botanist Gin
  • 25ml Tio Pepe
  • 25ml Cointreau infused with birch seeds and tansy leaves
  • Tea made with fresh fennel, gorse, nettle, honey.
  • Orange bitters


Add ice, mix together with in a glass. Add bitters and stir together. Strain into a glass with a stone that has been frozen. Garnish with burnt rosemary.

Jason Can of The Chedi Andermatt, wanted to taste the woods of Islay with this drink. He went on an imaginative journey, introducing the cocktail. “It’s 2028 and we’re looking back to the best moment in 2017… The first thing I smelled on taking up the invitation to Bruichladdich, was the Octomore whisky being made. Then I was introduced to foraging by Mark…”

Amuse Bouche – tubular weed spaghetti salad, with “purple rain” shrub made from kale & wild garlic.

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