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.

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 >


Location

Articles

Richard and Mavis Retire

We enjoyed a very splendid cake last week, beautifully baked by Katie to mark the retirement of our botanical scientists Dr.

Read more

Carrot Family Bitters

There are members of the carrot family growing wild and in abundance that are potentially fatal - you must be able to tell apart the diff

Read more

Wormwood - A love affair & DIY Absinthe

A romance can last a few hours or a few decades. Short ones can burn so brightly that they forever brand themselves inside your soul.

Read more

Foraged Drinks
Nettled Tom Collins

Nettle is a great flavour for sweetness and nose-tickling freshness.

Read more

Hog Reviver

This is a basic corpse reviver number 2 but with hogweed seed tincture rather than absinthe, and finished with a hogweed seed garnish.

Read more

Islay Bramble

We wanted to make a bramble cockt

Read more

Our Foraging
How to Make Infused Gin

Our homemade rose petal-infused gin has been a hit as of late on the Laddieshop's Botanist tours, having been used in a couple of our

Read more

A Scratch Grenadine

Creating a substitute for grenadine from five common native plants of the season. Try it! Full recipe here.

Read more

Beginner's Cocktail Syrups

While a traditional gin and tonic tends to be my drink of choice, I do have much love for cocktails - so I was very excited to find out t

Read more

Events

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

Universal Works Present: Designability

Revolution is a catalyst for innovation: political, physical, intellectual and artistic.

Read more

Mistress Madness

Join our brand ambassador for South Africa, Caitlin Hill, for a range of cocktails at the Orphanage Cocktail Emporium on August 8th at 7p

Read more