The Botanist.

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The first and only Islay dry gin


Belmont Berry Fleur

By Jane Carswell

15th November 2017

We adapted this recipe from Harry Craddock's 1930s 'Belmont'  for today's gin tour at the distillery, pinching the last pink roses from the distillery garden for garnish. 

40ml Botanist Gin

20ml fortified berry juice (mixed summer berries from the freezer stocks made up to 18% alcohol to preserve it)

20ml floral tea (optional) (we added this to let the drink down a little as it was fairly boozey; if you haven't fortified your berry juice then you shouldn't need it, though for extra florals a drop of orange flower water or rose water might be nice.)

teaspoon of cream

teaspoon of egg white (to stabilise) 

Shake all the ingredients with plenty of ice and double strain into a chilled coupe glass. 

Foraging Notes

Floral tea: dry some edible flowers and steep in off-boiling water for no more than 5 minutes. We used a mixture of dried rosebay willowherb and honeysuckle blossoms that we had prepared earlier... It is winter now you know... 



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