The Botanist.

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Foraged Island Botanicals
The first and only Islay dry gin


Red Berry Shake

By Jane Carswell

8th November 2017

This is a fruity take on a sours recipe, created for The Botanist gin tours so as to use up some sweetened red berry juice that Ashley had needed for last week's 'Bleeding Corpse Reviver.' So as to keep the juice better, we had fortified ours with neutral grain spirit to 18% alcohol by volume, but if you are making it fresh then you shouldn't need to do that. (If using unfortified juice you  could increase the measure gin to 45ml...) 

30ml Botanist gin

25ml lemon juice

25ml red berry juice

10-15ml egg white

Shake all the ingredients together and strain into a chilled coupe.

Garnish with a dried flower if there aren't fresh ones to be had - lavender would be nice. We used rosebay willow-herb as we had dried some out last month to keep it for teas.

Foraging Notes

Red berry juice: Place frozen raspberries, brambles, currants or whatever red fruit you can get into a saucepan. Cover with water and add roughly a tablespoon of sugar for every 450g. Simmer for 5 minutes - you don't want to cook the fruit but just to soften it, dissolve the sugar, and mix the flavours. Strain or push through a seive with the back of a spoon. You'll want to sweeten it a little, you're aiming for cordial style, by dissolving caster sugar in the still warm strained liquid. You can either do that to taste, or weigh the liquid and add 25g sugar for every 100g liquid.




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