Gorseberry Sours

By Jane Carswell


Really easy Winter cocktail from the Botanist Gin Tours at the distillery

60 ml Botanist Gin

40 ml gorse and raspberry syrup

30 ml lemon juice

15 ml sugar syrup

egg white



Shake ingredients in a shaker with ice.

Strain into a coupe glass.

Garnish with gorse flowers.

Foraging notes:

Gorse and Raspberry Syrup

Pick a tub of gorse flowers. Match it by volume with raspberries (we used frozen).

Place in a pan, cover with water, bring to boil. Turn off heat, stir in sugar, and leave to steep for a few hours. Strain.

250g – Sugar

300ml – Water