The Botanist London Cocktail Week Recipes

Having reviewed The Botanist a couple of weeks ago, we wanted to share with you their London Cocktail Week collaboration with Sager + Wilde. Maybe it’s time to update that Christmas dinner!

Venison Ragu

Venison haunch

Chicken stock

Red wine

Carrot

Celery

Onion

Garlic

Dice mire poix
Salt venison haunch and grill.
Sweat mire poix, add red wine and reduce. Add chicken stock and bring to boil.
Put venison and liquid in gastro and braise for 4 to 5 hours in low oven
When meat is ready and can be pulled from bone, shread meat and reduce liquid.
Check seasoning and finish with sherry vinegar

Cocoa Pappardelle

1240g ‘00’ flour

200g semolina

4 tablespoons cocoa powder

7 eggs

360g egg yolk

Mix dry ingredients and add yolks and eggs and knead until soft
Roll pasta through machine to 1 mm thickness and cut to 1cm ribbons

Lamb belly

Salt lamb bellies over night
Wash and vac pack pack with thyme garlic and olive oil.
Cook at 84C for 6 hours
Remove from bags, take out bones and press between grease proof and chill
When cold, portion
Grill and cover with mint sauce

Wild Mint Sauce

Make a gastrique by boiling together equal white vinegar and demerara sugar.
Chill and add chopped wild mint and pour over lamb bellies.
Beetroot salmon

1 side of salmon, skinned

30ml Botanist gin

500ML beet juice

50G brown sugar

30G Caster

130G salt

10G pink Salt

1 side of salmon, skinned
Combine ingredients and cover fish.
Cure for 48 hours turning each day

Apple Cake

250 grams unsalted butter

300G sugar

4 eggs

300 G flour

2 teaspoons baking powder

4 tablespoons cream

6 braeburn apples peeled

demerara sugar (for sprinkling on top)

In an electric mixer, mix butter and sugar until fluffy. Add the eggs, one at the time and stir
Sift the flour and baking powder together, mix some of it onto the batter, then add some of the milk, then some of the batter like this until all blended. Don’t over work
Smear half of the batter in a buttered gastro, cover with cake batter and add apples all over mix.
Sprinkle with Demerea sugar
Bake at 180 C for 25-30 mins