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



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