The Botanist.

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Foraged Island Botanicals
The first and only Islay dry gin


Lemon balm Collins

By Jane Carswell

15th August 2017

Lemon balm is really lovely. In the mint family, it has tiny white flowers just now, smaller than a dead nettle but similar shape. Picking a stem releases the lemon-grapefruit-herbal smell.  The leaves are on the more succulent end of the spectrum - full of aromatic oils, like freshly cut grass and tropical fruits. Lends itself to sweet and savoury applications. Here we smashed some into a Tom Collins to lift the drink, making it resonate by replacing the sugar syrup with a super-easy lemon balm syrup. 

30ml gin 

10ml lemon juice

10ml lemon balm syrup 

Top with soda 

Thoroughly muddle 4 sprigs of lemon balm in a mixing jug with the gin, syrup and sour. Pour into a glass over ice. Top with soda and garnish with a sprig of lemon balm, in flower if you can find it. 


Foraging Notes

We infused the flavour of lemon balm into a 1:1 syrup by picking a handful of lemon balm, chopping it finely in a kilner jar, pouring over 150ml warm water in which 150g sugar has been dissolved. Seal, leave to cool, strain 24 hours later. Bottle and keep in fridge if not using immediately. 

More information about lemon balm in this article >>


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