Sowing & Growing Tips & Drinks Recipes For the boozy gardener… You don't need a lot of space to make a cocktail garden. You could dedicate a simple raised bed or integrate your plants into your garden borders. Alternatively, grow them in containers or pots on your patio or balcony. We have specially selected a range of plants with an interesting variety of aromas to flavour and garnish your drinks. We have also commissioned a top mixologist to develop and create an exciting selection of original recipes which combine their taste and flavours to perfection. Please refer below for the recommended time of year to sow each seed variety. The biodegradable pots provided are ideal starter pots. Once you are ready to sow the seeds submerge a compost disc in a bowl of water. The disc will expand to about seven times its original size. Squeeze out the excess water. Then break up the compost and place it in one of the pots, keeping a little aside to cover the seeds. Sow the seeds finely and cover with a fine layer of the remaining compost. Keep the compost moist, but be careful not to over water. Excess seeds can be kept and sown another time. When the seedlings are large enough to handle, carefully thin them out and transplant them as recommended below for each seed variety. Do remember that where you decide to grow your plants depends upon their requirements and that if the seeds are not grown in the correct environment and given the correct care they will not survive. Korean Mint (Agastache Rugosa) This attractive flowering herb with its strong liquorice mint flavour is a must for the Boozy Gardener. Perk up your Pimm's with a sprig or two or ring the changes and crush it for a refreshing liquorice mint Mojito. Sow seeds thinly in one of the pots provided between February and May. Cover the seeds with 6 mm of compost. The compost should be kept barely moist and must not be overwatered. Place the pot in a propagator or clear polythene bag with holes in it to allow air flow, and place on a windowsill. (Germination: 14 to 21 days). When the seedlings are large enough to handle, transplant into 7.5cm pots and grow on in cooler conditions. When all risk of frost has passed, gradually acclimatise plants to outdoor conditions over 7 to 10 days. Plant outdoors in well- drained soil in a sunny position. Spring Blush Ingredients (Serves 1): • 50ml Tarquins Conrish Pastis or regular Pastis or Pernod • 30ml rhubarb syrup • 15ml strawberry Shrub or grenadine • 4-5 Korean Mint leaves Method: cocktail shaker and shake hard for 10 seconds. Fine strain into a chilled cocktail glass. Add all the ingredients to an ice filled Lemon Bergamot (Monarda Citriodora) Pep up your drinks with an aromatic citrus zing. The deliciously lemon scented leaves are excellent muddled into vodka and tonic. This long flowering annual will also provide a mass of mauve flower spikes to attract bees and butterflies to your garden. Sow seeds thinly in one of the pots provided between March and May. Cover the seeds with 1.5 mm of compost. The compost should be kept barely moist and must not be overwatered. Place the pot in a propagator or clear polythene bag with holes in it to allow air flow, and place on a windowsill. (Germination: 14 to 21 days at around 20 degrees C). When the seedlings are large enough to handle, transplant into 7.5cm pots and grow on in cooler conditions. When all risk of frost has passed, gradually acclimatise plants to outdoor conditions over 7 to 10 days. Plant outdoors in full sun or partial shade 30cm apart. Sun Set Mary Method: Then strain into tall glass filled with red Tomato ice cubes. Garnish and then serve. Stir all ingredients over normal ice. Ingredients (Serves 1): • 50ml Vodka • 120ml Isle of White Yellow Tomato Juice • 2 dashes of Worcestershire sauce or to taste • 3 drops of Tabasco or to taste • Lemon juice Gin & Tonica MyZo Seoul to Bordeaux Method: shaker and shake hard for 10 seconds then fine strain into an ice filled wine glass and top with Fever Tree Mediterranean flavoured tonic. Add all ingredients (bar the tonic) to an ice filled cocktail Method: Add all but the soda water to a cocktail shaker and shake lightly for 10 seconds. Double strain into a tall ice filled glass and top with Soda water. Gin Gin Ingredients (Serves 1): • 50ml gin • 20ml fresh lime juice • 15ml ginger sugar syrup • Soda Water • 8-10 Korean Mint leaves Ingredients (Serves 1): • 60ml Dry Gin • 30ml Lime Juice • 15ml Sugar Syrup • 8 Mint Leaves Method: cocktail shaker. Shake hard for 10 seconds and double strain into a chilled cocktail glass. Add all ingredients to an ice filled Ingredients (Serves 1): • 50ml Vanilla vodka • 3-4 Bergamot leaves • 25ml Elderflower cordial • 15ml lemon juice • 1cm piece fresh red chilli Enjoy garden fresh drinks, from spectacular cocktails to long cool thirst quenchers. Inside this box you will find everything you need to start growing… Method: glass and filled with Lemon Bergamot ice cubes. Add the Gin and tonic then stir briefly. Get a large red wine Ingredients (Serves 1): • 50ml Gin • Tonic Water • Lemon Bergamot ice cubes Lemon Bergamot Ice Cubes Place a leaf or flower of Lemon Bergamot into a half filled ice tray. Once frozen top up with more water. This allows you to capture the leaf or flower in the middle of the cube. Keeps in a freezer for up to 6 weeks. Red Tomato Ice Cubes Pour red Tomato juice into an ice cube tray and freeze overnight. As the Tomato ice cubes melt they change the colour of the Sun Set Mary. Decoration/To Serve: Wipe a piece of lemon around the rim of the glass and dip into cracked black pepper. Garnish with Lemon Bergamot leaves and a yellow pepper fan. Decoration/To Serve: Add two straws and a dehydrated lemon slice. Decoration/To Serve: Rhubarb Syrup Decoration/To Serve: Arrange one into an S shape and skewer with a bamboo skewer to retain shape, place into glass with a large sprig of Korean Mint Use a Y-Peeler to take strips from a cucumber. Decoration/To Serve: Lemon zest cut into fronds and a sprig of Lemon Bergamot. Decoration/To Serve: fresh strawberries, two straws and Korean Mint Sprig. Garnish with a lime wheel and some
Transcript
Sowing & Growing Tips & Drinks Recipes
For the boozygardener…
You don't need a lot of space to make a cocktail garden. You could dedicate a simple raised bed or integrate your plants into your garden borders. Alternatively, grow them in containers or pots on your patio or balcony.
We have specially selected a range of plants with an interesting variety of aromas to flavour and garnish your drinks. We have also commissioned a top mixologist to develop and create an exciting selection of original recipes which combine their taste and flavours to perfection.
Please refer below for the recommended time of year to sow each seed variety. The biodegradable pots provided are ideal starter pots. Once you are ready to sow the seeds submerge a compost disc in a bowl of water. The disc will expand to about seven times its original size. Squeeze out the excess water. Then break up the compost and place it in one of the pots, keeping a little aside to cover the seeds. Sow the seeds finely and cover with a fine layer of the remaining compost. Keep the compost moist, but be careful not to over water. Excess seeds can be kept and sown another time.
When the seedlings are large enough to handle, carefully thin them out and transplant them as recommended below for each seed variety. Do remember that where you decide to grow your plants depends upon their requirements and that if the seeds are not grown in the correct environment and given the correct care they will not survive.
Korean Mint(Agastache Rugosa) This attractive flowering herb with its strong liquorice mint flavour is a must for the Boozy Gardener. Perk up your Pimm's with a sprig or two or ring the changes and crush it for a refreshing liquorice mint Mojito.
Sow seeds thinly in one of the pots provided between February and May. Cover the seeds with 6 mm of compost. The compost should be kept barely moist and must not be overwatered. Place the pot in a propagator or clear polythene bag with holes in it to allow air flow, and place on a windowsill. (Germination: 14 to 21 days). When the seedlings are large enough to handle, transplant into 7.5cm pots and grow on in cooler conditions. When all risk of frost has passed, gradually acclimatise plants to outdoor conditions over 7 to 10 days. Plant outdoors in well-drained soil in a sunny position.
Spring Blush
Ingredients (Serves 1):• 50ml Tarquins Conrish Pastis or regular Pastis or Pernod• 30ml rhubarb syrup• 15ml strawberry Shrub or grenadine• 4-5 Korean Mint leaves
Method: cocktail shaker and shake hard for 10 seconds. Fine strain into a chilled cocktail glass.
Add all the ingredients to an ice filled
Lemon Bergamot(Monarda Citriodora) Pep up your drinks with an aromatic citrus zing. The deliciously lemon scented leaves are excellent muddled into vodka and tonic. This long flowering annual will also provide a mass of mauve flower spikes to attract bees and butterflies to your garden.
Sow seeds thinly in one of the pots provided between March and May. Cover the seeds with 1.5 mm of compost. The compost should be kept barely moist and must not be overwatered. Place the pot in a propagator or clear polythene bag with holes in it to allow air flow, and place on a windowsill. (Germination: 14 to 21 days at around 20 degrees C). When the seedlings are large enough to handle, transplant into 7.5cm pots and grow on in cooler conditions. When all risk of frost has passed, gradually acclimatise plants to outdoor conditions over 7 to 10 days. Plant outdoors in full sun or partial shade 30cm apart.
Sun Set Mary
Method: Then strain into tall glass filled with red Tomato ice cubes. Garnish and then serve.
Stir all ingredients over normal ice.
Ingredients (Serves 1):• 50ml Vodka• 120ml Isle of White Yellow Tomato Juice• 2 dashes of Worcestershire sauce or to taste• 3 drops of Tabasco or to taste• Lemon juice
Gin & Tonica
MyZo
Seoul to Bordeaux
Method: shaker and shake hard for 10 seconds then fine strain into an ice filled wine glass and top with Fever Tree Mediterranean flavoured tonic.
Add all ingredients (bar the tonic) to an ice filled cocktail
Method: Add all but the soda water to a cocktail shaker and shake lightly for 10 seconds. Double strain into a tall ice filled glass and top with Soda water.
Gin GinIngredients (Serves 1):• 50ml gin• 20ml fresh lime juice• 15ml ginger sugar syrup• Soda Water• 8-10 Korean Mint leaves
Enjoy garden fresh drinks, from spectacular cocktails to long cool thirst quenchers. Inside this box you will find everything you need to start growing…
Method: glass and filled with Lemon Bergamot ice cubes. Add the Gin and tonic then stir briefly.
Lemon Bergamot Ice CubesPlace a leaf or flower of Lemon Bergamot into a half filled ice tray. Once frozen top up with more water. This allows you to capture the leaf or flower in the middle of the cube. Keeps in a freezer for up to 6 weeks.
Red Tomato Ice CubesPour red Tomato juice into an ice cube tray and freeze overnight. As the Tomato ice cubes melt they change the colour of the Sun Set Mary.
Decoration/To Serve: Wipe a piece of lemon around the rim of the glass and dip into cracked black pepper. Garnish with Lemon Bergamot leaves and a yellow pepper fan.
Decoration/To Serve: Add two straws and a dehydrated lemon slice.
Decoration/To Serve: Rhubarb Syrup
Decoration/To Serve: Arrange one into an S shape and skewer with a bamboo skewer to retain shape, place into glass with a large sprig of Korean Mint
Use a Y-Peeler to take strips from a cucumber.
Decoration/To Serve: Lemon zest cut into fronds and a sprig of Lemon Bergamot.
Decoration/To Serve: fresh strawberries, two straws and Korean Mint Sprig.
Garnish with a lime wheel and some
Salad Burnet
Sow seeds thinly in one of the pots provided in spring. Cover the seeds with a very thin layer of compost. The compost should be kept barely moist and must not be overwatered. Burnet needs light to germinate (14 -21 days at 16 degrees C). Plant out when all risk of frost has passed as Burnet does not like being transplanted, take care when planting out individual seedlings – alternatively, plant the whole biodegradable pot. Grows well in semi shade or full sun. Cut back leaves regularly to provide a supply of fresh leaves.
(Sanguisorba Minor) The delicate feathery leaves of this charming perennial have a pleasant nutty cucumber flavour.
Method: ice and all ingredients. Lightly churn the Burnet leaves through the crushed ice with a long spoon. Top with more crushed ice.
Strawberry Alexandria(Fragaria Vesca) These delicious aromatic strawberries are easy to grow and produce masses of sweet tasting fruit to garnish and enhance your summer drinks.
Sow seeds thinly in one of the pots provided between January and March and cover the seeds with a thin layer of compost. Place in a propagator or a sunny windowsill. The compost should be kept barely moist and must not be overwatered. Germination is 10 – 30 days. Transplant seedlings when large enough to handle into 5cm pots. Keep on a sunny windowsill to grow on and water. When all risk of frost has passed, gradually acclimatise plants to outdoor conditions over 7 to 10 days. Plant outdoors in a sunny position 30cm apart.
Method: stir to combine. Cover bowl with cling-film and refrigerate for 12 hours. Pour the mixture and strain off any solids by passing through a fine mesh sieve. Combine strained syrup with vinegar and whisky well to ensure it is thoroughly mixed. Pour into a jar or bottle and shake well. Place into a fridge for a week before using, will last up to 2 weeks in the fridge. Discard the solids.
Place strawberries and sugar into a medium bowl and
Strawberry ShrubIngredients (Makes approx. 1 litre):• 500g strawberries hulled and quartered• 300g white granulated sugar• 150ml balsamic vinegar
Strawberry CaipiroskaIngredients (Serves 1):• 50ml vodka• 2 whole strawberries hulled and quartered.• ½ a lime cut into small chunks• 2 teaspoons of vanilla sugar (see recipe below)
Method: rocks glass. Muddle all ingredients using a muddler or rolling pin until the flavours are combined. Top with cracked or crushed ice. Pour vodka over the ice and churn through incorporating all the ingredients. Add a little more cracked or crushed ice and add two straws.
Add the cut lime, strawberry and sugar to a sturdy short or
Decoration/To serve: Vanilla sugar - Scrape the seeds from a vanilla pod and add it and the hull to a pot of sugar and leave to infuse for a week.
Method: glass. Add the rest of the ingredients to an ice filled cocktail shaker and shake hard for 10 seconds. Carefully layer this on top of the Shrub by using the back of a teaspoon to create the layered effect.
Add the strawberry shrub to the bottom of a chilled cocktail
Ingredients (Serves 1):• 50ml Vanilla Vodka• 25ml passion fruit puree (ie Boiron puree or Funkin puree or Rubicon Passion Fruit Juice)• 10ml fresh lemon juice• 20ml Strawberry Shrub
Strawberry Passion
Cinnamon Basil(Ocimum basilicum 'Cinnamon') This fantastic basil has an intense basil flavour and taste with great spicy-sweet cinnamon overtones – perfect for flavouring your summer drinks.
Sow seeds thinly in one of the pots provided between March and June. Cover the seeds with a fine layer of compost. The compost should be kept barely moist and must not be overwatered. Place the pot in a propagator or clear polythene bag with holes in it to allow air flow, and place on a windowsill. (Germination: 14 to 25 days). When the seedlings are large enough to handle, transplant into 7.5cm pots and grow on in cooler conditions. When all risk of frost has passed, gradually acclimatise plants to outdoor conditions over 7 to 10 days. Plant outdoors 23cm apart in well-drained soil in a sunny position. Alternatively grow in 10cm pots on a sunny windowsill.
Method: ingredients to the glass. Churn all the ingredients through the crushed ice then add a cap of crushed ice.
Fill a rocks glass with crushed ice add all the
Basil Faulty
Method: blend to a fine consistency. Fine strain to remove the pulp and serve in a tall ice filled glass.
Decoration/To Serve: tall ice filled glass. Top with sparkling water. Garnish with a half a strawberry and one straw.
Pour 25ml of Strawberry shrub into a
Decoration/To serve: Garnish with half a cut strawberry placed on the rim of the glass.
Decoration/To Serve: ice and 1 straw. Recommended - This is best drunk with a good 100 % Agave tequila. Simply pour out a measure of tequila into a shot glass and do the same with the Verdita mix in another shot glass. Then take alternate sips of the tequila followed by the Verdita mix.
Garnish with a pineapple leaf, lots of crushed
Decoration/To Serve: straws and a sprig of Cinnamon Basil.
Garnish with two
Decoration/To Serve: blackberry and Cinnamon Basil Sprig.
Two straws and a fresh
Decoration/To Serve: Sprig of Burnet and a cucumber fan.
Garnish with a
Decoration/To Serve: of orange, apple, cucumber and berries are all great additions to this summer tipple. Top with a couple of sprigs of Burnet.
Use as much seasonal fruit as you dare. Slices
Decoration/To Serve: an apple fan and two straws.
Garnish with
Fun ThymeIngredients (Serves 1):• 50ml Vodka• 20ml Orange Thyme syrup
Method: cocktail shaker. Shake hard over ice and strain into a tall ice filled glass, top with soda water. Wipe a piece of red grapefruit around the rim of the glass you are going to use and dip into fine sugar.
Add all ingredients bar the soda water to a
Orange Thyme(Thymus citriodorus) This versatile perennial has aromatic orange scented foliage and a pleasing thyme flavour.
Sow seeds thinly in one of the pots provided between February and April. Cover the seeds with a fine layer of compost. The compost should be kept barely moist and must not be overwatered. Place the pot in a propagator or clear polythene bag with holes in it to allow air flow, and place in a bright room away from direct sunlight until germination. (Germination: 18 to 24 days at 13-16 degrees C). When the seedlings are large enough to handle, transplant into 7.5cm pots and grow on. When all risk of frost has passed, gradually acclimatise plants to outdoor conditions over 7 to 10 days. Plant outdoors 23 to 30cm apart in well-drained soil in a sunny position.
Method: around the rim and dip into Thyme, Salt and Sugar mix to coat the rim of the glass. Fill with ice and add all ingredients, stir briefly.
Get a tall glass and wipe a piece of lime
Thyme for a Paloma
Ingredients (Serves 1):• 50ml Silver Tequila • 120ml San Pelleringo Pompelmo (Sparkling Grapefruit)• 15ml fresh lime juice• Leaves of 3 sprigs of fresh thyme, roughly chopped• 1 grapefruit zest
About ThymeIngredients (Serves 1):• 50ml Irish Whiskey• 120ml San Pellegrino Aranciata Rossa (Sparkling Blood Orange)• 4 Tablespoons honey and orange thyme simple syrup• Splash of Soda water • Blood Orange slice/Pink Grape fruit slice
Method: ice filled cocktail shaker. Shake hard over ice for 10 seconds and strain into a tall ice filled glass. Top with a splash of soda and slice of Blood orange to garnish.
Add all ingredients bar the soda water to an
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Decoration/To Serve: Combine the salt and thyme on a small plate. Crush the mixture together with your fingers. Wet the rim of a glass with lime and cover with the thyme salt. Garnish with a grapefruit zest and thyme sprig.
Decoration/To Serve: Large slice of Blood Orange/Pink Grapefruit, a sprig of thyme and two straws.
Decoration/To Serve: Wipe a piece of red grapefruit around the rim of the glass you are going to use and dip into fine sugar. Garnish with a large piece of Grapefruit zest, a sprig of thyme and two straws.
• 35ml Red Grapefruit juice• Soda water
Syrup Recipes
Method: heat and set aside. Pour the simple syrup into a glass jar and place in the fridge to cool.
In a medium sized saucepan bring the water and sugar to a boil. Once boiling remove from the
Ingredients: • 1 cup Sugar • 1 cup Water
Sugar Syrup
Vanilla Sugar
Method: flavours have combined. Take off the heat and add the sugar stirring till the sugar has dissolved. Allow to cool and store in the fridge for up to a week.
Peel and finely chop a 5cm long piece of fresh ginger. Add this to the cup of water and heat till
Ingredients: • 1 cup Sugar • 1 cup Water • Fresh Ginger
Ginger Syrup
Method: the resulting liquid then pour into a clean bottle and consume with in a week.
Chop the rhubarb very small and pour all the sugar over it. Leave in a fridge over 24 hours. Strain
Ingredients: • 1kg Rhubarb • 500g White Sugar
Rhubarb Syrup
Method: heat and set aside. Add the thyme sprigs, cover the pan and let steep for 15-20 minutes. Discard the thyme and pour the simple syrup into a glass jar and place in the fridge to cool.
In a medium sized saucepan bring the water and sugar to a boil. Once boiling remove from the
Ingredients: • 1 cup Sugar • 1 cup Water • 5 sprigs fresh orange thyme
Orange Thyme Syrup
Method: heat and set aside. Add the thyme sprigs, cover the pan and let steep for 15-20 minutes. Discard the thyme and pour the simple syrup into a glass jar and place in the fridge to cool.
In a medium sized saucepan bring the water and honey to a boil. Once boiling remove from the
Ingredients: • 1 cup Honey • 1 cup Water • 5 sprigs fresh orange thyme
Honey-Orange Thyme Syrup
Method:
infuse for a week. Scrape the seeds from a vanilla pod and add it and the hull to a pot of sugar and leave to
