The Silver Lining

By Alix Nardella

  • 50ml The Botanist Gin
  • 30ml Japanese Knotweed and Juniper Purée
  • 25ml Lemon Juice
  • 10ml Sugar Syrup


Shake all ingredients and fine strain into coupette. Garnish with an origami coaster.

After many days of trial and error, experimenting with foraged ingredients such as dandelion, nettle, apple mint and cherry blossom foraged from the botanics in glasgow and the kelvingrove park, I stumbled upon some japanese knotweed by the river at kelvin way. These pink, asparagus like shoots intrigued me and after some quick google searching I discovered that taste was not unlike rhubarb. I was foraging by myself this day, which was lucky as there was no one to see me fall down the muddy banks countless times as I gathered the japanese knotweed!

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