The Botanist.

Wild. Foraged. Distilled.

22
Foraged Island Botanicals
The first and only Islay dry gin

WILD ISLAY. THE HEBRIDEAN ISLAND HOmE OF THE BOTANIST CLINGS TO THE EDGE OF THE OCEAN IN THE TEETH OF ATLANTIC WEATHER SYSTEmS.

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

PROGRESSIVE HEBRIDEAN DISTILLERS. THE BOTANIST IS THE ESSENCE OF OUR PHILOSOPHY, OUR ART AND OUR PIONEERING SPIRIT.

Autumn & Everything is Fungi-Dory

By Edible Leeds

28th November 2015

50ml Chanterelle Infused Botanist Gin.

35ml 4 Fungi Schnapps.

Dash of Rowan Berry Verjus.

Carbonated Cep Tonic Water.

Cep Crisp or Fresh Cep Slice to garnish


Pop gin/ schnapps/ Rowan Verjus into cocktail shaker & shake to mix. Pour into glass. Break up a decent sized fresh cep & put into a cream whipper, add water (foraged or bottled), attach lid and blast with NO2 cartridge (or two), releasing gas after each addition. Finally use a CO2 cartridge to add 'fizz. Pour desired amount of cep tonic water into glass, addd ice and decorate with a cep crisp or slice of fresh cep.


Foraging Notes

4 Fungi Schnapps is a cumulative process. Take a handful of fresh chanterelles, place in a kilner jar and add 750ml Vodka or other neutral grain spirit (eau de vie etc...). Add Ceps & Turkey Tail as they come into season and a quantity of Chaga (the addition of turkey tail and chaga in particular give this infusion a medicinal element - healthy booze, nice :) ).


Rowan Verjus: Juice 500g of Rowan Berries and pour into a empty plastic botttle, add a glug of Vodka (say 10% of total berry juice to slow any potential ferment - which will happen unless you freeze it).


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