One Day In Islay

By Gunther Strobl


Ingredients:
  • 50 ml The Botanist gin
  • 25 ml Nettle Tea
  • 10ml Spring Shrub
  • 1 barspoon of Basler Leckerli liqueur

Method:

Mix in jug with ice. Strain into glass, and serve with burnt Douglas fir.


Foraging notes:

Gunther Strobl of Campari Bar Basel created this drink based on The Pickle.

The common stinging nettle was used in a tea and he made a shrub out of wild garlic and sorrel for acidity. He said he used the gin straight as we had worked so hard making it so good already… And it was an honour to be here to spend time with us all. Yes yes Gunther, you can come again…