As we sat there, looking out at the fruit trees across the distillery lawn, the subtle aroma of herbs and spices drifted in from the garden and the question arose: would these flavours work in a gin? To our left was the library of books dedicated to detailed flavour explanations. To our right was the open doorway to taste and adventure. We chose exploration and set about scouring our surroundings. Figs, pomegranate, rosemary, lavender and lemon were the result of our foraging, and our distillation began. We knew our mission was complete when we tasted those light, bright floral notes and that hint of sweetness in our gin.
Top with StrangeLove Tonic No.8 and a sprig of mint.
As far as we’re concerned, any origin story for a cocktail which involves booze smugglers and Al Capone has got to be the truth, right?! According to legend, the booze smugglers in Chicago’s North Side drank their gin with ginger ale while the South Side gangsters were enjoying their illegal gin with simple syrup, mint and citrus - and the Southside was born. Our Forager Of The Valley has the perfect bright citrus notes for this cocktail, and an adventurous spirit to match.
50ML FORAGER OF THE VALLEY GIN
25ML LIME JUICE
15ML SUGAR SYRUP
6-8 MINT LEAVES
GARNISH: MINT LEAF
Add all ingredients to an ice-filled cocktail shaker.
Double strain into a chilled coupe glass and garnish.
There’s something ingenious about the Negroni. It’s a uniquely bitter-sweet cocktail, with the added bonus of being both heavily aromatic and deliciously boozy. So what kind of gin would work best in this classic? Definitely one with its own distinctively sherbetty aroma, light floral notes and a touch of sweetness. Sounds like a job for our Forager.
30ML FORAGER OF THE VALLEY GIN
30ML SWEET VERMOUTH
GARNISH: ORANGE PEEL
Add all ingredients to an ice-filled mixing glass.
Give a ten-second stir to combine.
Strain into an ice-filled rocks glass and garnish.