The Botanist.

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Foraged Island Botanicals
The first and only Islay dry gin


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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