Foragers Vegan Sour

Anyone who knows me, knows that I find such catharsis in nature. Foraging with peanut is my solace, taking exactly what I need, no more, to create drinks and dashes that sing of the hills and woods that surround me.

This sour is replete with apple, bergamot & herbaceous notes, feel free to use whatever herbs grow in your region, keep it local and keep it beautiful.

sour, whisky sour, gin sour, sour cocktails, vegan sour , vegan drinks, cocktails, foraged foods

Yield: 1 Drink

Author: Suze Morrison

Print

With ImageWithout Image

Foragers Vegan Sour

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

This sour is replete with apple, bergamot & herbaceous notes, feel free to use whatever herbs grow in your region, keep it local and keep it beautiful.

Ingredients

For One Drink

• 50ml Cambridge Curator’s Gin
• 35ml Bergamot Juice
• 15ml Foragers Syrup
• 3 Cubes Ice
• 1 drop Vegan Foamer (I use Ms Betters Bitters)

Foragers Syrup

• 100g Caster Sugar
• 100ml Water
• 1 Sage Leaf
• 1 Sprig Time
• 2 Wild Rocket Leaves
• 1 Sprig Pineapple Weed
• 3 Grapefruit Mint Leaves

Instructions

1. Begin with the syrup. Add the sugar and water to a small pan and dissolve over a low heat. Once dissolved, increase the heat and boil for 3-5 minutes or until syrupy.
2. Remove from the heat and add the herbs. Allow to cool and infuse for 12 hours.
3. Once cool, strain out the herbs and discard. Decant the syrup into a bottle and store in the fridge for up to 4 weeks.
4. For one drink, add all the ingredients apart from the ice to a Boston shaker and shake for 30 seconds. Add the ice and shake again for 20 seconds.
5. Strain into a chilled coupe and serve.

https://gourmetglow.co.uk/recipes/foragers-vegan-sour

If you are interested to know more about my services, please get in touch