Go Wild: Chelsea Collins Cocktail

With Hepzibah Swinford’s appearance at The Gallery plunging us into an appreciation of all things floral, we’ve started adding summer’s most celebratory manifestation to our wardrobes, homes and (we think most importantly) end-of-day tipples. Our most tantalising discovery yet? Lottie Muir, aka The Cocktail Gardener. We experienced love at first sip as Lottie’s botanical infusions hit our taste buds and we guarantee you will too. Don’t believe us? Shake up this jasmine, elderflower and gin creation from her new book, Wild Cocktails, and then let us know what you think.

Chelsea Collins Cocktail

Photography by Kim Lightbody

What you’ll need
  • 60ml jasmine-infused gin
  • 15ml elderflower liqueur
  • 15ml rose petal syrup
  • Dash of orange bitters
  • 22ml freshly squeezed lemon bitters
  • Soda water
  • Dash of cassis (optional)
  • Edible flowers of your choice (optional)
How it's made
  1. Fill a glass with ice.
  2. Tuck some wild strawberries, fennel fronds, and edible flowers (Lottie suggests lavender sprigs, borage petals and a few dianthus petals) in among the ice cubes, sandwiched against the glass for maximum visual impact.
  3. Add the gin, elderflower liqueur, rose petal syrup, orange bitters and lemon juice to a cocktail shaker. Fill it two-thirds with ice, cover, and shake hard for 20 seconds.
  4. Strain the mixture into the glass over the ice, strawberries and flowers.
  5. If including the cassis, use a barspoon to drop it to the bottom of the glass to create a colour contrast.

Lottie will be serving up cocktails at Hepzibah Swinford’s private view at The Gallery on Tuesday, 19th May. R.S.V.P to community@anthropolgie.com to secure your place!