The Investigator

By H.Leech


Foraging through the urban environments of Melbourne, as well as capturing the terroir of the city, presented me with great challenge. The name I have chosen for my cocktail entry, represents for me the spirit of this challenge, as well as being the name of the ship on which the first botanist to describe bottlebrush, Robert Brown, sailed. Using a combination of foraged and locally sourced ingredients, I have created:

  • 70ml Bottlebrush Infused Botanist Islay Dry Gin
  • 10ml Maidenii Sweet Vermouth
  • 5ml Pfeiffer ‘Seriously Fine’ Apera
  • 5ml Suze Aperitif

Bottle brush infused Botanist Islay Dry Gin:
Strip the flowers off the stem of the Bottlebrush flower, and fill a glass jar with them until full. Fill the jar with Botanist Islay Dry Gin. Leave to infuse for 2 days. Decant and strain off the Bottlebrush. This will result in a beautiful, pinky orange gin. The Bottlebrush serves to emphasise the light, floral aromatics of the Botanist Islay Dry Gin, as well as imparting a subtle sweetness.


Stir down and serve up. Gently press a nasturtium leaf, and then float in to garnish.

Bottlebrush grows locally all over Melbourne, and brings a wonderful color and subtle sweetness to the drink, as well as highlighting the floral notes in the Botanist

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