22. That’s how many hand foraged botanicals go into The Botanist‘s dry gin. 9 classic gin aromatics, like orris root, coriander seed and cassia bark, are delicately augmented by 22 botanicals, hand picked from the shores of the Scottish island of Islay. The elements are then distilled in one of the world’s last surviving Lomond spirit still, in an achingly slow, 17 hour distillation. It’s a thoughtful process, from beginning to end – and when you taste the gin, you’ll understand why.
We were lucky enough to experience this artisanal gin firsthand when The Botanist brought their island heritage to San Francisco last week. Before the celebratory event, we collaborated on a fun little experiment by picking 3 Northern California ingredients to be incorporated into gin cocktails. Sage, figs and pomegranate were the inspiration behind 3 of the 6 cocktails served during the pop-up. In addition to a fun little cocktail crafting workshop, Bay Area chef Melissa King created an incredible three-course menu, combining San Francisco flavor with The Botanist’s Scottish heritage. My favorite was the gin cured salmon, which I can’t wait to try to make myself at home! We hope you’ll give this world-class gin a try – on it’s own or in one of our favorite cocktails, The Sage Spritz. Trust us, you’ll love it.
- Add sage leaves and lemon juice to the bottom of a highball glass, and lightly muddle.
- Add The Botanist Gin and elderflower liqueur.
- Fill glass with ice, and top with the prosecco and soda water.
- Quickly stir to combine, and garnish with a lemon wheel and sprig of fresh sage.
(Images by HonestlyYUM and The Botanist. This post is sponsored by The Botanist. Thank you for supporting the brands that keep HonestlyYUM up and running!)