Drinks & Juicing
Gorse flower rum
We love to use foraged ingredients in the Riverford Field Kitchen. Gorse flowers make a delicious rum, thanks to their coconutty smell and almondy taste. Found year round across the country, especially on moorland and along coastlines, they are easy to pick, but be prepared for a few scratches as you go! When infused in rum, the flowers make a unique floral drink that carries perfectly through our take on the classic dark and stormy cocktail, try our Stormy Coastline recipe.
Ingredients
- 750ml white rum
- 4 good handfuls (about 2 cups) gorse flowers
- zest of one orange
- 2 tsp sugar
Method
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Step 1
Put all of the ingredients into a clean jar and upend gently, to dissolve the sugar.
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Step 2
Store overnight in a cool, dark place. The next day, strain through muslin, gently pressing down to extract as much flavour from the gorse as possible.
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Step 3
Tip into a clean bottle and store for up to six months.