The Botanist.

Wild. Foraged. Distilled.

Foraged Island Botanicals
The first and only Islay dry gin


Rose Family Collins

By Jane Carswell

1st August 2017

An original and resonant twist on a classic Tom Collins, created by Frazer for today's Botanist Gin Tour on Islay.

20ml Wild Rose Petal Syrup

20ml Orchard Origins Apple Verjuice

35ml Botanist Gin

Good dash of Soda

Bar spoon of pineapple weed tincture

Garnish with meadowsweet

Meadowsweet is one of the 22 foraged Islay botanicals in The Botanist Gin. It’s everywhere right now on the edges of the island’s roads and fields. It is a fluffy, sweet-smelling plant with grown-up tannins and medicinal complexity, thanks to the salicylic acid it contains.

The almond and cherry flavours beneath the honey give it away as a member of the wider rose family, Rosaceae.  Apples, (and roses, obviously) are members of that family, which is what, through the gin, brings this drink together.

For a bit more kick, we added a bar spoon of pineapple weed tincture which was made with fruity organic barley-based spirit, from our whisky stills at the distillery. Pineapple weed Matricaria Discoidea is also known as wild chamomile and again we draw on a family connection - The Botanist is made with sweet chamomile, Matricaria chamomilla.

Foraging Notes

To make the wild rose syrup, we collected a kilner jar full of white and light pink dog rose petals (all parts of the rose are edible), made a simple sugar syrup [1:1], cooled to hand hot, poured over the blooms, and left for 24 hours before straining. Keep in the fridge, unless you want to fortify it to prevent any fermentation.

To make the pineapple weed tincture, we picked a couple of sprigs of pineapple weed from a hay meadow above the distillery, chopped it in a small jar and left it in strong alcohol (69%) for four days, before straining. That was a week ago, and it’s kept its colour well so far... There's a full account of this and other tinctures by our intern Hannah here Beginner's Tinctures >



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