Recipes: Botanist cocktails

Blixen: The Vermillion Botanist (see above)

Bartender: Fernando Miguel Freitas Teixeira

Ingredients
37.5ml The Botanist Gin
20ml blackberry and lemon verbena syrup
10ml lemon juice
Garnish blackberry leaf

Method
Single strain all ingredients into a martini glass
Garnish with a blackberry leaf

The Milk Thistle: The Botanist's Breakfast

Bartender: Isaac Windsor

The-Botanists-Breakfast

Ingredients
40ml The Botanist Gin
40ml foraged hogweed and Alexander Bianco Vermouth
15ml elderflower cordial
5ml lime juice
2 dashes orange bitters
Top sparkling wine
Garnish lime wheel and orange zest

Method
Shake all ingredients
Strain into a Collins glass with ice
Top with sparkling wine
Garnish with lime wheel and orange zest

The Bon Vivant: The Botanist Wild Crafter

Bartender: Miran Chauhan

The-Botanist-Wild-Crafter

Ingredients
37.5ml The Botanist Gin
25ml sweet cicely liqueur*
4 drops gorse flower**
15ml ginger syrup
25ml lime juice
2 sprays blackberry and crab apple tincture***
Garnish blackberry

Method
Shake and double strain ingredients
Serve in a coupe glass
Garnish with a blackberry

*Sweet cicely liqueur
100g sweet cicely, 1 kg sugar, 500ml caster sugar
Heat up and cut with equal pars neutral grain spirit. Leave for three days. Strain off sweet cicely. Bottle

**Gorse flower
100g gorse flower, 100ml The Botanist Gin
Pinch gorse flowers. Leave to soak in gin for two weeks. Strain off. Bottle

***Blackberry and crab apple tincture
20g buchu leaves, 2 brambles with bark, 2 crab apples (cut). 100ml The Botanist Gin
Soak ingredients in gin for two days. Shake often. Strain off

Three Six Six: The Botanist Hunt

Bartender: Eduardo de la Mora

The-Botanist-Hunt

Ingredients
50ml The Botanist Gin infusion (wild shiitake mushrooms, pineapple weed, blueberries, soy)
20ml hawthorn, thyme and honey infusion
10ml lemon juice

Method
Serve inside a sealed tree trunk over a terrarium
Garnish with the shiitake mushroom jelly and edible flowers over a big piece of ice

*Wild shiitake mushroom hydration
50g dried shiitake mushrooms
20ml sweet soy sauce
Pinch salt
230ml distilled boiling water
Mix and let it sit for 8 hours until cold

**Hydrated wild shiitake mushrooms
Add 25g of the mushrooms to the infuser and 10 pieces of crushed blueberries and let The Botanist infused pineapple weed infusion pass through overnight

***Pineapple weed The Botanist infusion
30g crushed pineapple weed
700ml The Botanist Gin
Cook for 4 hours at 60 degrees

****Hawthorn infusion
60g hawthorn
2g thyme leaves
200ml local honey
Cook for 120min at 70 degrees

The Finnieston: The Botanist Rose

Bartender: Julija Bernatovia

The-Botanist-Rose

Ingredients
80ml The Botanist Gin and rose-hip infused shrub
30ml sweet Vermouth
Top with elderflower lemonade
Garnish wild thyme

Method
Shake ingredients
Serve in a highball glass
Garnish with wild thyme

Mr Cooper's: The Botanist at Harvest Time

Bartender: Shane Kilgarriff

The-Botanist-at-Harvest-Time

Ingredients
40ml The Botanist Gin infused with hogweed seeds
20ml Pommeau infused with unripe apple
15ml lemon
5ml sugar syrup
Top soda
Garnish unripe apple

Method
Shake first four ingredients
Strain into a Collins glass
Top with soda
Garnish with a charred slice of unripe apple

See more at  www.thebotanist.com