Islay Breakfast

By Jane Carswell


Ingredients:

This is a recipe from Harry Craddock’s 1930s Savoy cocktail book. We didn’t have grenadine, so switched in a homemade, seasonal supplement – more details below.

  • 40 ml gin
  • 20 ml grenadine
  • 1/2 egg white

Method:

Shake the ingredients together and strain into a chilled martini glass. We garnished with Rosebay Willowherb, aka fireweed, aka Ivan’s tea.


Foraging notes:

Grenadine is a syrup made with pomegranates. Some recipes also call for orange flower water. We substituted local fruits of the season – brambles haws and rowan berries – and a tea made with locally available flowers – honeysuckle and rosebay willowherb – to make a grenadine blend and used that instead, and then sweetened it to taste. The rowan berries and haws added that starchy, astringent quality you get in pomegranate juice, the brambles were nicely tart, and the florals were subtle; altogether it was a very nice tasting, pleasingly thick textured success!

See here for the full scratch grenadine recipe >