Now spring is in full bloom I’ve been wanting to make a cocktail using wild flowers, at first I was going to either use buttercups or bluebells but luckily I did research first and both are poisonous, I went back to the drawing board and remembered about a common plant which is edible, the dandelion!

50ml Caorunn Gin

25ml Dandelion Syrup

25ml Lemon Juice

Egg White

Rhubarb Bitters

Dandelion Flower for garnish

Add Caorunn Gin, Lemon Juice, Dandelion Syrup to shaker, wet shake then double strain into boston glass, add egg white and dry shake, pour into chilled coupe glass, add a splash of rhubarb bitters finally garnish with dandelion flower.

This cocktail will brighten up your day with its golden yellow colour and bright flower garnish. It’s flavour is strong, sharp and sweet.

The reason I used Caorunn gin is because one of the botanicals is dandelion leaf which is unusual for a gin.