foraged cocktail south africa oxalis

Soursuck Sling

By Jane Carswell


Ingredients:

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/ 

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/

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