The Botanist.

Wild. Foraged. Distilled.

Foraged Island Botanicals
The first and only Islay dry gin


Honeysuckle Sours

By Jane Carswell

3rd August 2017

The honeysuckle has been out here for about a month, but in the last few day has seemed to reach its climax. It was giving off an incredible scent after this morning's rain.

We wanted to use it in a seasonal gin cocktail, and knowing its reputation as a soothing antibacterial tea for sore throats, thought we'd keep it as a simple infusion in hot water and use it as a kind of mixer. Here's what we came up with for today's gin tour at the distillery.

20ml gin 

20ml fresh honeysuckle tea

15ml lemon juice

10ml 2:1 sugar syrup (100g sugar dissolved in 50ml boiling water, cooled)

15ml / half an egg white


Dry shake to mix the ingredients. Shake with ice and double strain into a coupe glass.

Garnish with a honeysuckle blossom.

Foraging Notes

Pick about a kilner jar of flower heads and separate them from the hub, minding to keep the base of each trumpet intact as that is where the nectar sits.  Be careful as some non-petal parts of some varieties of honeysuckle are toxic - as with any foraged ingredient, you'll need to sample a small quantity at first and be aware of any existing allergies or signs of adverse reaction.  More info about honeysuckle and uses here >

Steep in off-boiling water for 5 minutes and strain. 

DIY honeysuckle tea 3rd August 2017 Islay



Carbonated Spruce Gimlet

The recipe for a wild native twist on a classic Gimlet.

Read more

New sizes of The Botanist include a Magnum

We are delighted to be able to announce that we have introduced a number of new sizes for The Botanist, the first and only Islay Dry Gin.

Read more

Richard and Mavis Retire

We enjoyed a very splendid cake last week, to mark the retirement of our botanical scientists Dr. Richard and Mavis Gulliver.

Read more

Foraged Drinks
Gin Hog Zinger

An original cocktail made by Fraser for today's Botani

Read more

Live Reviver

This is a really simple foraged cocktail, that uses the proportions of the corpse reviver, hence it's name.

Read more

Belmont Berry Fleur

We adapted this recipe from Harry Cr

Read more

Our Foraging
The Rumex Cube

It was only recently that I discovered you could eat dock. My way in was through the stems. 

Read more

Kate's Wild Rosehip Syrup

Rosehips are one of autumn and winter’s brightest hedgerow bounty.  In the UK, our gardens, school yards and pathways are surrounded in s

Read more

How to Make Infused Gin

Our homemade rose petal-infused gin has been a hit as of late on the Laddieshop's Botanist tours.

Read more


TASTE Festival

The Botanist, Islay’s first and only dry gin will be offering a wild experience like no other at TASTE Festive this year, bringing Islay

Read more

Shadow Session 8 at Chambar, Vancouver

Live at Chambar restaurant, Vancouver, Canada Join them on Thursday 16th November

Read more

London Cocktail Week dinners at Sager + Wilde

After a recent trip to see us at the distillery on Islay and come out foraging, Chris Leach, head chef at Paradise Row, and Marcis Dzelza

Read more