Gather some gorse while out on a walk to create a zesty cocktail that tastes of the coast
These royally good cocktails were served to the Queen on a visit to the Eden Project in 2021 – this is Cornwall in a glass. Makes 1 glass
For the syrup:
200g caster sugar
2 handfuls of gorse flowers
2 drops of natural coconut flavouring
For the cocktail:
50ml Wrecking Coast Clotted Cream gin (or your favourite gin)
12.5ml coconut rum
1½ tbsp lemon juice
1½ tbsp gorse flower syrup
Ice cubes
Soda water
1 lemon twist (or slice)
Edible flowers (we used borage), to garnish
1 First, make the gorse flower syrup. In a saucepan, heat the sugar, gorse flowers, coconut flavouring and 100ml of water over a very low heat for about 30 mins, or until the sugar’s dissolved, the flowers have wilted and the syrup has turned a gentle yellow colour.
2 Remove from the heat and leave to infuse and cool for at least 6 hrs, or ideally overnight. Strain then decant into a sterilised jar.
3 To make the cocktail, shake all the ingredients, except for the soda water and garnish, together in an ice-filled cocktail shaker until super cold.
4 Strain over ice and top up with soda water. Garnish with a lemon twist and a borage flower to serve.
Bartender’s note: When picking gorse flowers, always wear gloves and check thoroughly for bugs. Only pick open buds.
Taken from Time & Tide by Emily Scott (Hardie Grant). Photography: Kristin Perers
Buy this month's The Simple Things - buy, download or subscribe
