Shrimps From the Sea

By Pierre Millour

  • 60ml The Botanist
  • 20ml Homemade Malty Pear and  Flowering Currant Syrup
  • 20ml Lime Juice
  • 3 drops of Mushroom Umami Bitter
  • One Egg white Whisked


Mix together and serve with Tubular Seaweed sprinkled with pepper

Foraging notes:

Using Tubular seaweed foraged from the shores of Lochindaal. Mushroom Umami courtesy of Mark Williams of Galloway Wild Foods.