The Botanist Recipe

Infuse spirit

Place the handful of foraged botanicals (heather, seaweed, lemon balm, thyme, samphire or sea rocket, bog myrtle if using) into a small jar. Pour 1 oz high-proof neutral spirit or vodka over the botanicals, seal, and let steep for 20–30 minutes at room temperature for a quick aromatized spirit. For a lighter aroma, steep 10–15 minutes. Strain through a fine mesh and transfer the infused spirit to an atomizer or small spritz bottle.

If you prefer a gentler mist, dilute the infused spirit with an equal part of plain vodka (optional) so the spray is aromatic but not overwhelmingly alcoholic when sprayed over the finished cocktail.

Add ice to a cocktail shaker until about three-quarters full.

Measure and pour into the shaker: 2 oz Islay single malt whisky, 0.5 oz dry gin, 0.5 oz fresh lemon juice, 0.5 oz honey syrup (1:1), 0.25 oz herbal liqueur or green amaro/chartreuse substitute, 0.25 oz dry vermouth (if using), and 2 dashes bitters.

Shake vigorously for 12–15 seconds until the shaker is very cold and the exterior is frosty.

Double-strain the mixture into a chilled coupe or Nick & Nora glass using a Hawthorne and fine-mesh strainer to remove ice shards and any pulp.

Quickly hold the lemon peel over the filled cocktail and express the oils by pinching the peel skin-side down above the surface, then run the peel round the glass rim and drop it into the drink or discard, according to preference.

Lightly mist two quick sprays of the botanical-infused spirit over the top of the cocktail from about 6–8 inches away to impart a foraged aroma without adding significant alcohol.

Garnish with a single sprig of fresh heather, thyme, or lemon balm rested on the rim or floated on the surface.

Serve immediately so the aromatic mist and fresh garnish are at their most vibrant.