Rose Petal Cordial

This delicious cordial is so easy to make and fast too. Keep those wonderful rose flavours to use as cordial, for cocktails, to add to desserts, even to add to vinegar. Herbalists say that rose flavour lifts the spirits, I love it. The recipe starts with notes on sterilising equipment ‚Äď just to keep you safe. ūüėä
Rose Petal Cordial ‚Äď makes 1.7 Litres
‚ÄĘ 150g well scented rose petals
‚ÄĘ 1 litre water
‚ÄĘ 1 kg sugar
‚ÄĘ 1 lemon zested and sliced
‚ÄĘ 35g citric acid
‚ÄĘ Screw topped bottles.

Always use sterile equipment, check out the best method for you.
Different ways to achieve this are:
‚ÄĘ chemical steriliser e.g. Milton,
‚ÄĘ microwave wet for 2 minutes,
‚ÄĘ heat in the oven at 125 degrees C for 10 minutes,
‚ÄĘ boiling for 10 minutes.

First sterilise a large plastic food container and a stirring spoon. Then boil the water and pour it into the container, add the sugar and stir until dissolved. When warm ‚Äď but not steaming, add the lemon zest, sliced lemon, rose petals and citric acid. Stir, then cover the container with a lid or tea towel.
Stir twice a day for two days with a very clean spoon (pour boiling water over it – this will remove germs).
After two days the cordial is ready to bottle. Sterilise a large jug, a funnel, bottles, and a muslin cloth (or fine sieve).
Strain the cordial through the muslin in to the jug. Then using the funnel fill the bottles and screw down the caps.
The cordial will keep for up to a month in the fridge or will freeze well.

Wild Vermouth, Wild Martini!

We have been experimenting with botanical infusions since our interest in wild ingredients began.¬†Over the years we have had great successes with drinks¬†like Patxaran and May blossom brandy and absolute disasters like ‘Dandelion and Burdock’ Vodka (it seemed like a good idea at the time!). But until this year we have never tried alcoholic infusions into¬†anything but hard spirits.

A couple of weeks ago Rose and I were chatting to Tom, Rose’s son who lives in¬†Galicia and he was telling us about the amazing range of vermouth available in the bars around Ponte vedra where he lives. ¬†This got us thinking that maybe we could use some wild botanicals to produce our own vermouth style fortified wine.

Vermouth is the French pronunciation of the German word Wermut.  Wermut translated into English is Wormwood, the wild herb used to flavour absinthe liquer and obviously Vermouth.

We use the close relation of Wormwood, Mugwort (artemisia vulgaris) as a culinary herb and having some ready dried in the cupboard we thought this was a good place to start. To this we added a balance of floral and herbal botanicals plus a little citrus.

Many vermouths have a huge range of botanical flavourings in them, sometimes up to 30 different plants.  Ours is far more simple but the eight we use does produce a beautifully complex fortified wine.


Last night we were just sipping it straight and enjoying in it’s simple form but this dry vermouth screams out to be made into a vodka martini and I have included my favourite recipe below.

Wild  Vermouth

Peel of 1 lemon cut into strips
Peel of 1/4 Grapefruit cut into strips
2g (1 tablespoon) dried Mugwort
2g (1 tablespoon) dried Elderflowers
2g (1 tablespoon) dried Hyssop
0.75 g (1 tablespoon) dried Rose petals
1 teaspoon dried Chamomile flowers
1 teaspoon dried Lavender flowers

1 750ml Bottle dry white wine
60 ml Stock syrup
250 ml Brandy


Put all the flavourings into a medium sized saucepan and add 250ml of the white wine. Bring to a boil over a high heat then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow it to cool to room temperature.

Strain the mixture through a fine sieve or muslin squeezing to extract all the liquid. Discard all the solids.

Put the strained line into a clean pan and add the rest of the bottle warm the wine and slowly add the stock syrup until completely combined.  Remove from the heat and stir in the brandy.

Cool completely, bottle and store in the fridge. It will be ready to drink 24 hours later.

The Perfect Martini?

Actually not a true martini but a bond style vodkatini . We’re not trying to be secret agents, this drink is all about our Wild Vermouth so we don’t want¬†the botanicals in a good gin¬†competing!

Wild Vodkatini
(Serves 1)
4 parts good Vodka
1 part chilled Wild Vermouth
1 strip of lemon peel

Put the martini glass in the freezer along with the vodka and chill for at least half an hour.

Half fill a mixing glass with ice and add the vodka and vermouth. Stir for 30 seconds, touching the glass as little as possible to keep it cold, then strain into the chilled glass.

Twist the lemon over the top of the drink, then wipe it around the rim of the glass and drop it in. Serve immediately.

Repeat at your own risk!

Rose Elixir Royale

The recipe for this gorgeous liqueur is based on Emily Han’s Hawthorn and Rose elixir¬†in her wonderful book¬†‘Wild drinks and Cocktails’,¬†(We have a competition to win a copy on our¬†previous¬†blog post!¬† ¬†).

We love recipes that can be adapted to work with what is available and substituting Rosehips for Hawthorn haws works a treat!

To make an extra special long drink we have added the elixir to a glass of fizz.

Guess what we are drinking on Christmas day!


Hip and petal Elixir

400g Dog rose hips.  (Any red rose hips will do)
6g Well scented dried Rose petals
2 Green cardamom pods, cracked
170g runny Honey
160ml Port
331ml Brandy
1 Vanilla pod, split

Put all the ingredients in a large jar and give it a good stir to dissolve the honey.  Make sure all the bits are tucked below the liquid level and put the lid on.  Store in a cool dark place for 1 month, checking every now and again that the solid ingredients are still submerged.

After 1 month strain through a very fine sieve and bottle. Use within 1 year.

To make the Rose elixir Royale, put 1 large tablespoon of elixir into a champagne flute and top up with champagne or prosecco.



A toast to Summer with a Cornmint Mojito


This must be the best Summer we have had for several years.  All the beautiful sunshine has made our summer courses even more enjoyable so we thought we should raise a glass to celebrate.

Aromatic herbs like Cornmint are at their best at the moment so what could be a better celebratory summer drink than a mojito.

Here is our recipe.

Cornmint Mojito   2 servings???????????????????????????????

  • 100ml white rum
  • 35ml lime juice
  • 20 Cornmint leaves
  • 3 teaspoons of sugar
  • 100ml Soda

Crush the mint leaves with the sugar in a cocktail shaker the add a handful of ice. Add the rum and shake until ice cold. Strain into two glasses and top up with soda.

Garnish with a sprig of the mint


Cornmint  Mentha arvensis

A native perennial herb that grows to 15 ‚Äď 60cm depending on conditions. ¬†Late to appear in the Spring, the leaves are rounded at first becoming oval and pointed as the Summer goes on. The leaves are a light green, have a blunt tooth edge and are quite thin and papery. The stem is square in section. The pale purple flowers appear in July, and open in the leaf joints in the top section of stem. The crushed leaf smells distinctively of mint but has a flowery mint taste. Cornmint dies back in autumn.


Some course photos from the last two weeks.