One Day in Islay

By Jane Carswell


Ingredients:

A gin spin on The Pickle cocktail by Gunther Strobl of Campari Bar Basel, using some common wild plants of the time of year – nettle, sorrel, wild garlic.

  • 50 ml The Botanist Gin
  • 25 ml Nettle Tea
  • 10ml Shrub
  • Secret ingredient – 1 barspoon of Basler Leckerli Liquer from Gunther’s native Switzerland

Method:

Mix in jug with ice. Serve with burnt Douglas fir.


Foraging notes:

Gunther used common stinging nettles in a tea and 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…