The Botanist.

Wild. Foraged. Distilled.

Foraged Island Botanicals
The first and only Islay dry gin


The Gorseberry

By Sharon.McHarrie

23rd February 2018

The Gorseberry

by Ashley McGregor

20 ml The Botanist Gin

30ml Gorse and Raspebrry Syrup

15ml Lemon Juice

10ml Sugar Syrup

add egg white or  one sachet of egg white powders


Add all ingredients into a shaker ( if you don't have a cocktail shaker then a jam jar with a tight lid or a kilner jug will be just as good). Give them all a good shake. Add 5/6 blocks of ice and shake again. 

Strain into a glass and garnish with Gorse flowers


Foraging Notes

Gorse and Raspeberry Syrup:

Add an equal amount of sugar to water ( i.e 1 cup to one 1 cup)

Bring to boil and stir gently until all the sugar has disolved ( 5 to 10 mins)

Remove from heat and add one small punnet of Raspberries * and a large handful of Gorse flowers.

Mash all the ingredients together and allow to stand for one hour to infuse all the flavours.

Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible.

Discard solids and store syrup in a sealed container in the refrigerator.


*If using frozen raspberries, then add them when the syrup is boiling.





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