“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.
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
Sprig of blackcurrant sage in flower
Blackcurrant leaves, finely sliced
Hollyhock (Alcea) flower
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.