The Botanist.

Wild. Foraged. Distilled.

22
Foraged Island Botanicals
The first and only Islay dry gin

22 FORAGED ISLAND BOTANICALS. HAND-PICKED LOCALLY AND SUSTAINABLY HERE ON ISLAY BY OUR OWN BOTANICAL SCIENTISTS.

Academy Corpse Reviver

By Jane Carswell

26th July 2017

This is a cocktail based on a recipe from Michael at Great British Vermouth, with a little improvisation required if you have no absinthe sitting in the cupboard, which we did not. [see below or this article about how to make DIY absinthe] Heather from our Laddieshop team created it for yesterday's Botanist Gin Tour.


25ml Gin

25ml Vermouth

25ml Cointreau

25ml Lemon juice

dash Absinthe 


Rinse out a martini glass (preferably chilled) with absinthe. Shake the other ingredients with ice in a cocktail shaker and strain into the glass. Garnish with a small tansy leaf. 


Foraging Notes

Foraged scratch absinthe: At the distillery we are lucky to have new spirit running off the stills at about 68% proof. Plus, we have a garden at our 'Academy House' in which we grow mugwort, various other botanicals, and interesting weeds. Mugwort - Artemesia Vulgaris - is a close relation of Wormwood - Artemesia Absintha - which is the decisive ingredient in both vermouth and absinthe. Like mugwort, it is an aromatic bitter herb containing the chemical compound thujone which gives you trippy dreams. (Wormwood is more pungent and bitter, I'd say, Mugwort more delicious.) And mugwort is one of the the 22 botanicals that can be picked wild around Islay and is in our gin. Tansy and yarrow are also in The Botanist and both contain thujone.


The other key compound you're looking for in absinthe is anethole, which makes the liquorice / aniseed flavour, and is responsible for the colour-changing cloudiness of the louche effect. [See video about the louche effect here >] You can find that aniseed flavour in the wild from Sweet Cicely, which is a member of the carrot family. At the Academy House, there's a big bronze fennel bush - also carrot family - which provided flowers, stem and leaves for the cause. 


The other plants I used to fill out the two dominant flavours were lemonbalm, calming tree mallow leaf, forget-me-not (which is borage family - tastes like cucumber or lettuce with a tiny spike of spice up front) and pineapple weed, which were poking their heads up through the gravel.


Read the full account of the DIY absinthe-making process here >


More about the plant families in The Botanist gin here >


collected plants for home-made absinthe



freshly collected plants for homemade absinthe


Location

Articles

Carbonated Spruce Gimlet

The recipe for a wild native twist on a classic Gimlet.

Read more

New sizes of The Botanist include a Magnum

We are delighted to be able to announce that we have introduced a number of new sizes for The Botanist, the first and only Islay Dry Gin.

Read more

Richard and Mavis Retire

We enjoyed a very splendid cake last week, to mark the retirement of our botanical scientists Dr. Richard and Mavis Gulliver.

Read more

Foraged Drinks
Gin Hog Zinger

An original cocktail made by Fraser for today's Botani

Read more

Live Reviver

This is a really simple foraged cocktail, that uses the proportions of the corpse reviver, hence it's name.

Read more

Belmont Berry Fleur

We adapted this recipe from Harry Cr

Read more

Our Foraging
The Rumex Cube

It was only recently that I discovered you could eat dock. My way in was through the stems. 

Read more

Kate's Wild Rosehip Syrup

Rosehips are one of autumn and winter’s brightest hedgerow bounty.  In the UK, our gardens, school yards and pathways are surrounded in s

Read more

How to Make Infused Gin

Our homemade rose petal-infused gin has been a hit as of late on the Laddieshop's Botanist tours.

Read more

Events

TASTE Festival

The Botanist, Islay’s first and only dry gin will be offering a wild experience like no other at TASTE Festive this year, bringing Islay

Read more

Shadow Session 8 at Chambar, Vancouver

Live at Chambar restaurant, Vancouver, Canada Join them on Thursday 16th November

Read more

London Cocktail Week dinners at Sager + Wilde

After a recent trip to see us at the distillery on Islay and come out foraging, Chris Leach, head chef at Paradise Row, and Marcis Dzelza

Read more