The Botanist.

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Foraged Island Botanicals
The first and only Islay dry gin


Gin Hog Zinger

By Jane Carswell

22nd November 2017

An original cocktail made by Fraser for today's Botanist Gin tour. Ginger, lime, foraged herbs is the theme...

25ml The Botanist gin

20ml mixture of freshly squeezed lime juice and lime cordial

15ml ginger syrup

1/2 barspoon smoked green hogweed seed tincture (this is hogweed seeds tinctured in our Port Charlotte new make spirit - see below).

25ml soda water

* Dash of peated whisky - Port Charlotte or Octomore if you have them!

Chill a coupe glass in the freezer for half an hour or more. Mix the first four ingredients (gin, ginger, lime, hogweed) with ice in a shaker. 

Rinse out your glass with smokey whisky, if you like that sort of thing, then strain the mixture from the shaker into the chilled glass.

Top with the soda and garnish. We used Hairy Bittercress, a wintergreen, "humblest member of the brassica family..." as Frazer told them on tour.  

Foraging Notes

To make green hogweed tincture: 1. Find green hogweed seeds 2. Find strong alcohol 3. Find a small jar. Put the seeds and alcohol into a jar, chop them through with scissors to give the spirit more access. Leave for three days and strain.

More details about making easy tinctures >>  

Or Consult Forager Ellen Zachos about tinctures >>

To make ginger syrup: Melt 200g sugar in 200ml hot water in a pan, boil it up. Grate a 2.5 inch piece of (peeled) root ginger. Take the pan off the heat and leave the ginger to steep in it for 20 minutes. Strain and cool.



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