The Botanist.

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22
Foraged Island Botanicals
The first and only Islay dry gin

WILD ISLAY. THE HEBRIDEAN ISLAND HOmE OF THE BOTANIST CLINGS TO THE EDGE OF THE OCEAN IN THE TEETH OF ATLANTIC WEATHER SYSTEmS.

22 FORAGED ISLAND BOTANICALS. HAND-PICKED LOCALLY AND SUSTAINABLY HERE ON ISLAY BY OUR OWN BOTANICAL SCIENTISTS.

PROGRESSIVE HEBRIDEAN DISTILLERS. THE BOTANIST IS THE ESSENCE OF OUR PHILOSOPHY, OUR ART AND OUR PIONEERING SPIRIT.

The Ogilvie

By Jane Carswell

14th July 2017

Carol and Malcolm Ogilvie are some of our neighbours at the distillery. They have a beautiful garden which just now is filled with white and magenta flowers of Rosa Rugosa, and their scent. They offered us some petals and this is summer negroni style drink is what Ashley did with them, to create a seasonal serve for yesterday's Botanist Gin tour.


15ml rose infused Botanist


20ml Botanist


15ml currant and dock sour juice


10ml Hawthorn syrup, fortified to 18% 


Barspoon campari


Stir for 40 seconds with ice in a mixing glass, strain, garnish with rose petals


Foraging Notes

To make rose-infused gin, we collected a kilner jar of petals in the morning before the dew had dried, or any oils could evaporate, and steeped them for 24 hours. We ended up with a deep pink liquid, which we filtered and used.


Meanwhile, in our endless quest for non-imported sours, we have recently discovered the dock stem. There are two extremely common types of dock in this country - Broad leafed Rumex obtusifolius and Curled Rumex crispus - this time of year, easily found by the flagpoles of brown seeds. Just now, alhough some of the leaves have become discoloured in the sunlight, in the shadier spots the leaf stalks are still succulent, and can be chomped raw to release a naturally balanced sweet/sour juice with a hint of damson or rhubarb.


It's also white currant season, so we couldn't refuse a punnet of them from Islay House Community Garden in the mix. To make the sour juice, we cleaned and chopped the dock stalks and currants, waterbathed them in a kilner jar for less than 10 minutes to soften them a little, added a teaspoon of citric acid, which helped release the colour (from the dock we think), blitzed it with a stick blender, and passed it through a conical sieve.


We made the Hawthorn syrup in May, from blossoms and simple sugar syrup [1:1 weight in grams to volume in ml.] It has kept because we fortified it by adding alcohol to make it 18% proof, thereby preventing further fermentation. Hawthorn is in the rose family, but the flavour is a bit more of wood or plum, less floral, so it worked well as the sweetening element here. 


dock stem juice native sours


Location

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