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.

Gin Fizz

By Jane Carswell

12th September 2017

A foamy, tangy classic that brings out the gin flavours, this is an easy one to try at home. We foraged a garnish for today's gin tour at the distillery,https://www.thebotanist.com/distillery-tours, but you can easily garnish with lemon peel. You'll need to create a simple syrup out of equal parts sugar and water to get the sweetness to blend in the best way [see here for Hannah's blog about discovering simple syrup https://www.thebotanist.com/articles/beginners-cocktail-syrups] and you'll need something with a lid to shake it in - a jam jar is fine if you don't have a cocktail shaker.

40ml gin
20ml lemon juice
20ml simple sugar syrup
egg white
ice
soda water

Shake the first four ingredients (no ice, no soda) for thirty seconds to make it foamy. Add ice and shake again until chilled. Strain into a Highball glass and top with soda. Garnish with freshly picked sorrel leaves.

Foraging Notes

Sheep's sorrel Rumex acetosella is a common grassland plant here, found in verges and lawns and the sides of waterways. It has a tart but pleasant lemon taste, because of the oxalic acid in the leaves, making it a good addition to a green salad. Read more about oxalic acid here. http://www.eatthatweed.com/oxalic-acid/

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