We’ve recently shared how to forage cattail as well as a recipe for how to eat it. We also shared that it tastes like a combination of cucumber and zucchini. So we thought today would be a good day to share a cocktail:
This is a fantastically simple technique that can be done in minutes. The end product is perfect for a Gin and Tonic; fill a glass with too much ice (or you can use this super cool trick for ice), pour some of the infused gin, top with tonic and add a lemon twist. It’s fantastically light and refreshing.
- Cattail shoots (cleaned thoroughly and chopped into small pieces or strips)
- Gin (you should like its flavor but don’t worry about using the best the Queen has to offer)
- A very clean jar
- Place cattail in jar.
- Cover with gin.
- Place a lid on the jar
- Place in a cool location out of direct sunlight.
- Taste in 18-24 hours. If you like it, it’s done. If not, allow it to sit longer checking every 18-24 hours.
- Strain the solids out (you can add those to cooking such as stir frys) and place gin in clean bottle (it can be stored on shelf)
Three final notes:
- If it infuses too long it may get bitter. If this happens, strain the solids and allow it to rest (over time it will mellow). I’ve let some infusions sit for a year or more to recover from a mistake. Here’s some tips on what to do wtih bitter infusions.
- You can make as much – or as little – as you want. Start with a tiny amount to see if you like it! And, if you don’t, you can send it to us.
- This post is dedicated to a group of (mostly) women from Twitter who are putting significant focus behind popularizing a hashtag: #Gartender. They share ideas for cocktails and beverages that are garden fresh and have been so welcoming with our recent infusions and drinks and you should check them out!