Soursuck Sling
By Jane Carswell
Over to South Africa, for a cocktail by Roushanna Gray
- One part Oxalis pes-caprae petal infused gin
- One part Chamomile and vanilla infused gin
- 1 tbs honey
- Soda water to taste
- Crushed flower ice
- Oxalis flowers to garnish
Method:
Pour the infused gins and honey into a shaker with ice, sling it around while dreaming of the sun and strain over the crushed ice in a glass.
Top with soda water and garnish with flowers.
This drink is like the naughtiest lemon lozenge you have ever tasted – it is soothing and calming and and also makes the perfect hot toddy – just substitute the crushed ice and soda for hot water, and add a slice of fresh ginger.
SEE AN EASY GUIDE ABOUT HOW TO INFUSE GIN HERE: https://www.thebotanist.com/news/foraging/how-make-infused-gin/
Foraging notes
Oxalis pes-caprae is indigenous to South Africa but invasive in other places – all the more reason to eat it!
Further Reading here: https://www.thebotanist.com/news/foraged-gin-cocktails/oxalis-pes-caprae/
