Heather Martini

By Jane Carswell


Ingredients:

We are always looking for seasonal variations on classic cocktails for The Botanist tours at the distillery. They start at 11am so we’ve gone for a slightly soft 2:1 martini, with a little extra sweetness.

  • 50ml Botanist Gin
  • 25ml Great British Vermouth
  • Barspoon sweet cicely tincture
  • Good pinch heather flower sugar

Method:

Add all ingredients to a mixing jug and muddle the flowers for 60 seconds. Fill with ice and stir down. Double strain into an ice-cold martini glass. Garnish with heather.


Foraging notes:

Heather flower sugar: Separate the little flowers from the stalk and leaves (we found they rendered it too bitter.) For every 5 or 6 spoons of flowers add one spoon of granulated sugar and stir.

Sweet cicely tincture: This was created by our forager James. He used just the hollow stems of sweet cicely, chopped and steeped in vodka for 2 weeks, to which they imparted a purple colour and good aniseed flavour. A drop or two of pastis or pernod could substitute this.