Every bit as interesting were those that we don’t use in our gin, but can still provide new dimensions, new experiences. We were to taste the chocolate orange seeds of the common hogweed, bitter dandelion and the fruity aromatics of pineappleweed. Mark regularly pulled bottles of infusions, brews, bitters and shrubs that he had pre-prepared to allow us to taste how the wild flavours can be interpreted.
After our amble along the picturesque River Kelvin we stopped on a bridge that crosses the river for Danny and Mark to give us an impromptu foraged cocktail experience. These involved the use of an ISI Cream Whipper as a rapid infusion device, blasting flavours from the leaves we had gathered using wee canisters of nitrous oxide – a great way to drink our walk.
Back in the Kelvingrove Café, we tried some delicious, and generously proportioned, foraged ‘canapes’, which were very welcome after we had tried The Botanist neat, over ice and finally with a foraged tonic. Delicious.
Huge thanks to Steven and Graeme of the Glasgow Gin Club, and to chef Dave and all at the Kelvingrove.