From Brussels to Islay

By Laura Centrella


Ingredients:
  • Syrup of Cocoa nibs, Woodruff, Cayenne Pepper and Gorse flowers
  • The Botanist Gin
  • Add ice and top with Tonic
  • Garnish with Magnolia Petals

 


Foraging notes:

Foraged from the Distillery gounds here on Islay and her native home in Belgium.