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.

Miss Rosemary Collins

By Jane Carswell

8th November 2017

Rosemary is great with gin; juniper and rosemary share a characteristic flavour caused by the compound pinene. [Which, by the way, you also find in pine, citrus peels, mango... Read more in this article from our classical-original chef pal Craig Grozier: Pining for pinene >] Another boon is that it's evergreen so you should be able to get it all winter.


For this twist on the Tom Collins, created for The Botanist gin tours at the distillery this week, we made a simple rosemary syrup; add a whiff of orange (or Cointreau) so as to make a refreshing yet wintery long drink. 


45ml Botanist gin *


15ml lemon juice


15ml rosemary syrup


Barspoon of cointreau or freshly squeezed orange juice


Ice, Soda water


Mix the ingredients save the soda in a mixing jar with ice and strain into a highball glass full of fresh ice. Top with soda and garnish with a sprig of rosemary. 


 


Foraging Notes

Rosemary syrup: For a small amount of syrup, pick 10 - 12 sprigs of rosemary and remove the stalks. Chop the needles finely in a kilner jar. Dissolve 200g sugar in 250 ml of off-boiling water. Pour over the chopped rosemary. Leave overnight and strain. 


* As we had some remnants from the spring of spruce tip infused gin, which is extra fragrant and dry, in this particular drink on this particular day, we used 30ml Botanist and 15ml spruce tip gin. You could infuse any conifer (except yew which is poisonous) by chopping some needles in gin and leaving it for 3 days, or until it has taken some colour. Spruce tips are especially nice, it has to be said, but a christmas tree would work... This is the principle, if you're interested, How to Make Infused Gin >


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