Ómós Digest #54: Foraging for cocktails.
A recipe for sorrel, woodruff, gin and pine smash.
This week, I am excited to share a recipe for a cocktail that was first assembled in the unconventional surroundings of a mossy clearing in the garden of Ireland, otherwise known as the Wicklow mountains. The brief was pretty simple. Take a group of bright-eyed and eager foraging novices on an excursion, forage wild bounty and refashion the fruits of your labour into a rather unorthodox cocktail. What gathered this troupe, and myself alike, was a rural music festival rather suitably named as Beyond The Pale. A multitude of activities took place during the daytime and were replaced by live performances in the evening, made all the more dramatic by the stunning backdrop of the lush, coniferous pine trees reaching high above the stage.