Carbonated Spruce Gimlet

By Craig Grozier


Ingredients:

In our Spruce Gimlet, I replace the acid of the lime in a traditional Gimlet with oxalic acid which comes from wild sorrel within a spruce base mixture. I would advise making this base fresh daily so as to keep its vibrancy in colour and flavour.

  • 360g Crushed ice
  • 252gThe Botanist gin
  • 240g Spruce base
  • 90g Simple syrup
  • Pinch of Hebridean Salt or other good quality salt

Method:

1) Combine all ingredients in the Isi canister. 2) Charge with the Co2 then release the gas to purge the chamber of all oxygen this ensures a better carbonation. 3) Charge with second Co2 cartridge. Shake till all ice melts. 4) Release all the gas then unscrew the lid, serve into chilled coupes.


Foraging notes:

The above recipe is for roughly 6 servings but could be more or less, depending on the drinking prowess of your associates. We normally get 2 -4 out of it…if that helps. I use a medium sweet apple juice for this recipe so depending on your choice of juice you may need to alter the simple syrup quantity.