And as I cut the available rhubarbs the other day - there really wasn't any bounty to be had, at least not any I had planted, but I have plenty of stinging nettles and thought I would utilize those.
Sticking my hand in a plastic bag I picked a good handful of the young, top shoots from not very big nettles.
I poured about 2 dl of gin - Bombay was at hand - over them and let it stand for 45 minutes during which time the gin turned a lovely orange, almost Aperol color (as seen in the picture below).
When the cocktail hour rolled along I was ready to taste my stinging nettle gin in a creation I call Nettle Shoots:
- 4,5 cl stinging nettle gin
- 1,5 cl white creme de cacao
- 1,5 cl yellow Chartreuse
- 1,5 cl lemon juice
- Dash of Bittermens Xocolatl Mole bitters
If I may say so - that is one tasty cocktail.