Bartenders are being encouraged to experiment with using foraged ingredients in cocktails in a new initiative for The Botanist gin from Islay.
Key accounts, known for their experimental cocktail menus, have been given The Botanist Infuser for 31 days to help them create innovative syrups and infused liquids using locally grown ingredients they have foraged.
At the end of the 31 days, each bar will put forward a cocktail for judging by a panel of experts including a forager, a chef and a cocktail bartender as well as The Botanist’s brand ambassador, Abigail Clephane.
The winning bar will be gifted The Botanist Infuser and its team will be taken on a journey of discovery to Islay for a full “botanical experience” including Rémy Cointreau’s Bruichladdich Distillery where the gin is made. The final five cocktails will be judged in early December.
With the tagline of “Wild.Foraged.Distilled”, The Botanist is made with nine classic gin botanicals and augmented by 22 locally grown herbs and flowers, all foraged responsibly and by hand from the hills, shores and bogs of the Hebridean island by botanical scientists.
Jenia Matthews, marketing manager for Rémy Cointreau UK, said: “Foraging is often used in haute cuisine, but not as widely in mixology. With foraging such an exciting concept and one that’s quite literally at the heart of The Botanist, we’re always encouraging experimentation for new flavours.
“There’s so much to discover in the world around us and you never know what has the potential to create a truly sensory experience.”
Abigail, who became brand ambassador for The Botanist and Bruichladdich whisky this summer, added: “We’re really excited about engaging with bartenders who share our passion for discovery and exploration.
“We can’t wait to see the journey of exploration unfold and the collection of innovative infusions – we’ve created the spirit and it’s now down to the bartenders to create the drinks!”