Edible Vancouver Island Fall 2022

L O C A L L I B A T I O N S R E C I P E

This cocktail is a gin and tonic style libation heavily influenced by foraged ingredients, where the flavour of the kombucha is uniquely featured as the soda replacement.

Black Gin by Antidote Distilling is made with juniper, rooibos and spruce as well as hand-foraged truffles and mushrooms, then rested in Italian clay amphoras providing an earthy/foresty base. It is then deepened by The Woods Chiaro Amaro, a Pacific Northwest nod to Italian-style amari. Rootside tonic syrup is added to provide the quinine and other botanicals to give the distinct “gin and tonic” character. After a touch of lemon juice to brighten the cocktail, it’s all topped off with a healthy dose of Salt Spring Island’s refreshing Hibiscus Lemon Balm Kombucha.

In reference to the foraged ingredients, this cocktail takes its name from the Robert Frost poem, “Stopping by Woods on a Snowy Evening.”

45 ml Antidote Black Gin 15 ml e Woods Chiaro Amaro 30 ml Rootside Cardamom/Citrus Tonic Syrup 15 ml lemon juice 60 ml SSI Hibiscus Lemon Balm Kombucha hibiscus petals for garnish

I N G R E D I E N T S

M E T H O D Shake all ingredients except the kombucha. Strain into Collins glass filled with ice, then top with kombucha.

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