The Botanist.

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Foraged Island Botanicals
The first and only Islay dry gin


Wild Rose Sours

By Jane Carswell

11th July 2017

This is a classic simple sours with a difference - the extra fragrance and poignancy of wild rose. 

Heather in our Laddieshop team created it at the distillery for The Botanist Tour today, having picked the magenta garnish from a neighbouring hedgerow. The rose syrup was made from two other types of wild, old rose - white Rambling Rector from Islay House Community Garden, and light pink from the lanes by Ballygrant hall. 

40ml gin

20ml lemon juice

20ml rose syrup

20ml simple sugar syup (equal parts sugar and water, no infusion)

20ml egg white

Dry Shake (all ingredients without ice), then shake with ice. Double strain into coupe glass and garnish with whole flower.


Foraging Notes

Wild Rose syrup. Jam jar full of rose blossoms, stems and leaves (all parts of the rose are edible). Make a simple syrup with equal parts by weight / volume hot water and sugar. Leave to cool to hot to the finger. Pour over blooms and leave for 3 days. Strain.  

foraged roses for syrup making - simple



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