“The beautiful flowers of blackcurrant sage and blackcurrant leaves in the Midnight Apothecary garden in mid-summer provided the inspiration for this cocktail,” says Lottie Muir – a gardener by day and a botanical-cocktail mixologist by night.
Ingredients
1 lime, cut into 6 wedges
5 small blackcurrant leaves, 3 whole and 2 finely sliced
5 ml demerara sugar
20 ml Wild Hibiscus Syrup
60 ml spiced rum
Soda water
To garnish:
Sprig of blackcurrant sage in flower
Blackcurrant leaves, finely sliced
Hollyhock (Alcea) flower
Method
Put four wedges of lime, three whole blackcurrant leaves, and the sugar in a collins glass, and muddle. Add the Wild Hibiscus Syrup. Half-fill the glass with ice.
Add the rum, the remaining two lime wedges, and the two finely sliced blackcurrant leaves. Top with soda water and serve with a stirring rod.
Garnish with the sprig of blackcurrant sage flowers and blackcurrant leaves. You could add a hollyhock flower too.
Floral Cocktails by Lottie Muir, published by Ryland Peters & Small (£7.99) Photography by Kim Lightbody © Ryland Peters & Small.
