Wild Blossom Sour
By Fluid Movement
- 50ml The Botanist
- 25ml lemon juice
- 15ml mixed berry & young nettle liqueur
- 10ml sugar syrup
- 10ml Wild Apple shrub
Shrubs have been made for centuries as a way of preserving fruit. By combining vinegar with fruits, honey and spices we create a flavoursome compound that adds length to our twist on a classic sour. This accentuates the delicate aroma gained from the citrus peels and coconut character of the gorse flower.
Method:
Shake all ingredients and double strain. Garnish: Mixed berries and nettle shoots.
Foraging notes
During the October months the apples in my garden began to fall as the season grew to a close. As a way of preserving the entire harvest I decided to create three things, apple pie, cider and a wild apple and rosemary shrub. The mixed berries had been in my freezer since a September harvest from tooting common in South West London. During a february visit to Hampstead heath we found some early nettle shoots that were subsequently turned into a simple cordial.
