Winter Mojito with foraged greens and gin

Winter Mojito

By Jane Carswell


To make this refreshing, light, green-shot cocktail, which Mary reckons “tastes like it’s good for you”, you’ll need gin / sugar / fresh greens or herbs / ice / lime or lemon / sparkling water / a jug / a wee sieve / a glass

  • Handful of foraged greens, or mint. We used nettle and sorrel mainly. Keep one or two leaves aside for the garnish.
  • Mash the greens / mint in the jug with 20ml lime juice and 1 – 2 tsp granulated sugar to taste
  • Add 30ml gin
  • Strain into a glass filled with ice cubes
  • Top with soda
  • Garnish


I have never tried this combination of wild herby greens before, it is just what I could find growing outside in about 7 minutes. But the nettle was definitely a good base, and sorrel is a great addition to anything, just adding some fresh sour flavours… I think you could basically apply this muddling technique to any edible weeds that are in season. Or you could use the same recipe and stick to bought mint, or foraged mint.  Let us know through social if you hit on a good mixture.

5 new young nettle heads. Nettles are amazing! They are so tasty and aromatic, and at this time of year they are tiny and sweet and hardly sting.

15 leaves of sorrel. You have to pick sorrel leaf by leaf, but it is worth it. It has a lemon-y flavour with added fresh green starchiness. You’ll know it by oval shaped leaf with a split at the point where the stalk joins. See common sorrel > for ID

2 dandelion leaves (they are bitter but so good for you!)

2 ribwort plantain leaves. See ribwort plantain > for ID

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