Botanical Cocktails
Walled Garden
- Prep
- Serves1
- Glasshighball
- Methodbuild
With thanks to Jack of Scottish Mixology for this recipe. A floral, fruity and refreshing cocktail.
Ingredients
- 25 ml Highland Boundary Birch & Elderflower Wild Scottish Spirit
- 25 ml gin
- 25 ml rhubarb gin liqueur*
- 15 ml pink grapefruit juice
- 15 ml violet syrup**
- elderflower tonic, to top
- cucumber ribbons and rosemary sprig, to garnish
- grapefruit peel, to garnish
Method
- Add the spirit, gin, and liqueur to a highball glass.
- Add the grapefruit juice and violet syrup.
- Place a large ice cube in the glass.
- Stir gently to combine.
- Wrap cucumber ribbons inside the glass.
- Fill the glass with ice.
- Insert a rosemary sprig.
- Top with elderflower tonic.
- Stir gently.
- Garnish with grapefruit peel.
*There are multiple ways to obtain rhubarb gin liqueur. To make your own, place chopped rhubarb and a tablespoon of caster sugar into a jar with gin. Seal and leave in a dark place for 1 week, shaking occasionally. Adjust sugar to taste.
**To make violet syrup, add violet sweets and 100 ml boiling water to a pot. Stir until dissolved, then simmer until slightly thickened.