The Art of Foraging: Rowan Blossom

Typically, Rowan wouldn’t be utilized until the autumnal season. This is due to its high content of pectin which makes it ideal for jellies and jams. It's rather smoky & bitter flavour is ideal to pair with Game which around at that time of the year is abundant in much of Ireland’s vast countryside.

In contrast, Rowan Blossom holds a beautiful soft & sweet Almond scent, you would typically pick this up along your Spring to Summer evening walks. Rowan Blossom can be found on rushes and wild patches.

Utilizing the Rowan Blossoms, I decided to make a lovely cordial, which is reminiscent of the French syrup “Orgeat” typically utilized in various Polynesian style or “Tiki” drinks.

Ingredients:

250g Rowan blossoms

350g Caster Sugar

325g Water

10g Citric Acid

Method:

1. Bring water to the boil, take off the heat.

2. Add Rowan blossoms & let steep for 25 minutes.

3. Add Caster Sugar & Citric Acid & Dissolve.

4. Leave to cool.

5. Sieve through a cheesecloth.

This cordial has delightful vanilla and almond notes to it; which you can add to various cocktails to give them a sweet yet unique twist.

I recommend adding it a Tiki cocktail, one I have concocted is a "Tiki Tipple", a reinvention of the classic Tiki cocktail. This is a delectable cocktail using Angostura Bitters, Hennessy VS, Bacardi Carta Blanca, Kraken Dark Rum, Pineapple, Ginger Wine, Cinnamon & Clove and Ginger Beer. Shake and serve in a high ball glass with ice.

Happy Mixing!