Kew Gardens
Secret World of Plants: After Hours
Spend a warm summer night feasting your senses with the Secret World of Plants.
Book now24 June 2021
There’s a plant story hidden behind most types of alcohol.
From spirits to wines, tonics to bitters, plants are the source of the deep aromas and refreshing flavours that make our favourite cocktails hit.
So why not take inspiration from nature this summer and make your own botanical cocktails? We’ve rounded up three simple recipes of plant-based magic to enjoy at home.
Remember the nursery rhyme 'Oranges and lemons'? If so, you’re already halfway through the recipe of this classic cocktail.
The sparkling, quinine-based Bitter Lemon mixer was created by Schweppes in 1957 and has remained on pub shelves ever since — used for the refreshing St Clement’s cocktail.
Orange juice is combined with lemon juice, or bitter lemon, and the recipe is named after the bells of St Clement’s — the first London church bell featured in the traditional rhyme.
In this recipe we have added a gin twist, but feel free to leave out and enjoy a refreshing ‘mocktail’.
50 ml (1.7 fl oz) gin
150 ml (5 fl oz) bottle of bitter lemon
Juice of a freshly squeezed orange (approx. 150 ml / 5 fl oz)
Cubed ice
Place the ice in a tumbler. Pour over the gin followed by the bitter lemon.
Finish with freshly squeezed orange juice to taste.
Serve and enjoy
Mocktail option: make without the gin for an alcohol-free version.
Source: Just the Tonic, Royal Botanic Gardens, Kew (2019)
Did you know? Quinine is a compound found in the bark of the cinchona tree, commonly known as the fever tree.
It's the special ingredient that provides the distinctive bitter taste in tonic water and similar mixers like bitter lemon.
The fever tree, native to the Andes, derived its reputation from its ability to cure fevers and was used as an early treatment for malaria.
Visit the Temperate House to see Kew’s very own cinchona tree for yourself.
For anyone lucky enough to have roses in their garden, this simple cocktail is ideal to drink while sitting and enjoying the sunset amidst the smell of roses.
It was inspired by the rose collection found in the Walled Garden at Wakehurst. Floral with a strong kick, this recipe is ready in only two steps — perfect for a relaxed summer evening.
Serves 1
Source: Kew's Teas, Tonics and Tipples, Royal Botanic Gardens, Kew (2015)
The deep red colour of fresh cherry purée paired with celebratory bubbles and served in tall frosty glasses feels both exotic and celebratory.
Making this cocktail at the height of the cherry season (mid-June to mid-September), when the fruits are at their darkest and sweetest, will add an almost peppery hint to the mix.
Serves 6
To serve:
Source: Kew's Teas, Tonics and Tipples, Royal Botanic Gardens, Kew (2015)