
The Forager's Haggis Recipe
Rupert Waites, head chef, master forager and wild flavour expert at Buck & Birch, may these days spend most of his time conjuring award winning...
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GLASS: port
ICE: none
GLASS: champagne flute
MIXER: sparkling wine/ champagne
ICE: none
GARNISH: none
METHOD: Pour your champagne/ sparkling wine and add 15ml of Aelder or more to taste
GLASS: whisky tumbler
ICE: cubed
INGREDIENTS: 50ml Aelder, 50ml gin, 30ml vermouth
GARNISH: orange twist and rosemary sprig
METHOD Place all the ingredients in the glass with ice and stir to chill. Garnish with orange twist and rosmary and serve
It's the depth and richness of flavour that makes Aelder pair so beatifully with cheese. But don't just take our word for it, here's what a cheese expert had to say,
"Aelder wild spiced elderberry liqueur's wonderful complexity and elegant sweetness match beautifully with salty natured and flavour-rich cheeses, like artisan blue cheeses." - Sveltana, The Cheeselady
Rupert Waites, head chef, master forager and wild flavour expert at Buck & Birch, may these days spend most of his time conjuring award winning...
Read moreOver the past 12 years we have picked, plucked, rooted, rummaged and catalogued so many ingredients it is becoming increasingly difficult to rememb...
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