Keep Your Gin Up!
[The perfect job doesn't exist - an exclusive with gin botanist Catlin Hill ].
You’ve probably noticed them in small groups scouring the hillsides for mushrooms and wild-growing herbs, the foragers. Over the last few years foraging has become increasingly popular and today, has become a respected source of flavour in mixology.
“Foraging is the collection of anything that grows wildly. You could go mushroom hunting, or forage in a coastal area along the rocks during low tide, see what you can find in the mountains - there are so many options - and honestly, if you’re into flavour it’s probably the coolest thing to do”, explains Caitlin Hill, Remy Cointreau Prestige Brand Ambassador Africa, India & Middle East.
Caitlin has worn many hats before joining Remy Cointreau, gin bar owner, mixologist and expert forager. She spent some time with us to explore foraging, flavour and tells us how to make her twist on a classic gin cocktail, the Bramble, using The Botanist gin.
The Botanist gin is a very special member of the Remy Cointreau family, and one Caitlin had the privilege to encounter personally while managing a Cape Town gin bar. It was through this experience that she was introduced to foraging.
“One of my favourite experiences in the world was going foraging for the first time. It happened a few years ago when I was approached by the then local ambassador of Remy Cointreau, to participate in a competition which included a foraging experience at Veld and Sea in Scarborough, in the Western Cape of South Africa.
To have done my first foraging experience in one of the most densely populated botanical kingdoms in the world was eye opening - there are so many flavours available! There is so much more flavour in the wild than what we get packaged for us in supermarkets. This experience sparked my interest in The Botanist.
It is important to take only what you need though making sure that the plants that you’re picking from can regenerate and that the birds and bees can continue to use the plant as well. You also need to be aware of restrictions in various areas. While you can forage in urban areas for example but must be careful not to pick plant material from someone’s garden without permission.
What in your opinion makes The Botanist stand out from other gins?
At peak we were stocking 185 different gins at our bar, and as a brand it’s very difficult to stand out in that kind of environment. That said, The Botanist is unique in the way that the bottle looks and feels. Then, once you dive into the product a bit more and you get to know the history of the brand and the fact that it’s made up of nine core botanicals that grow on Islay, the island in West Scotland where the gin is distilled, you realise how special it is. The terroir there is singular, and you can’t reproduce it anywhere else in the world.
How do you incorporate your foraged material into a cocktail?
It takes a lot of trial and error, I’m not gonna lie, but once you’ve worked with a few kinds of foraged materials you’ll find it’s as simple as taking mushrooms and infusing that into the spirit that you want to work with or making bitters out of it. The sky's the limit; you could take fresh herbs or fruits and make syrups from it. You could turn it into a juice and incorporate it that way. You can even just use the fresh herb or fruit directly in the cocktail, like a martini that’s stirred with peppery wild rocket.
The fresher something is, the more you’re going to get out of it. It also definitely depends on what you want to create and how much time you’re willing to spend on it; if you want to infuse something, you’re probably going to have to wait a few days, or sometimes up to a couple of weeks.
If you’re just beginning, start with something simple by just incorporating wild botanicals into a cocktail, or even as the garnish for your gin and tonic.
You’ve prepared a foraged cocktail especially for Vamp readers. What have you added, and