SPRING COCKTAILS

Gimlet Fourragère

When spring is upon us, young fresh nettle and cleaver tips start sprouting. This twist on a classic gimlet is verdant green in colour and flavour with the foraged ingredients bringing fresh notes of green apple, earthiness and fresh acidity.

Tasting notes

Fresh green apple notes, with a sweet sour, mineral backbone.

Ingredients / Measures

/ 50ml Renais
/ 25ml Fresh lime
/ 25ml Simple syrup
/ 5 Nettle tips
/ 1 Large pinch cleaver
/ Splash soda
/ Lime wedge to garnish

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Step 1

Start by foraging your nettle and cleaver, these grow in abundance around the UK in every forest and park. Wearing gloves, collect the younger delicate nettle and cleaver tips and wash them thoroughly in cold water whilst wearing dish gloves.

Step 2

To construct your cocktail add your foraged ingredients to a blender along with Renais, sugar syrup and lime. Blend on high and then add to a cocktail shaker with lots of ice. Shake as hard as you can and make sure you double strain through a tea strainer into a chilled glass. Add a small splash of soda and enjoy.

Alex and Emma Watson with a motorcycle and a bottle of Renais

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Gimlet Fourragère

Tasting notes

Ingredients / Measures

Step 1

Step 2

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