Kew: The Botanical Bar: 50 Intoxicating Ingredients and Bespoke Cocktails from the Royal Botanic Gardens, Kew

A collection of 50 fragrant, floral, fruity and herbal cocktail recipes.

From anise to yuzu, the natural world provides an astonishing variety of flavours. Created with the Royal Botanic Gardens, Kew, The Botanical Bar is an eclectic exploration of 50 seasonal ingredients and the cocktails they inspire. Mix your own aromatic blends including new twists, old favourites and refreshing non-alcoholic options - from bay negroni and walnut martini to ginger and honey switchel and muscat grape crush.

Recipes include:
- Sake and lychee martini
- Pineapple tepache
- Grapefruit and basil leaf paloma
- Mango margarita
- Cherry amaretto sour
- Muscat grape crush
- Tamarind whisky sour
- Turmeric gold rush
- Horseradish tomatini
- Cardamom espresso martini

Jenny Linford (Author) Jenny Linford is a London-based food writer and editor, a longstanding member of the Guild of Food Writers. She is the author and editor of over 20 books, among them The Missing Ingredient: The Curious Role of Time in Food and Flavour (2018), The Kew Gardens Cookbook (2022), a collection of plant-based recipes by leading food writers promoting biodiversity, and The Kew Gardens Christmas Book (2023), a celebration of the role played by plants and animals in Christmas. She also produces and presents the popular A Slice of Cheese podcast series for Food FM radio.Mary Clark (Author) Mary Clark is a freelance recipe writer with 10 years’ experience specializing in comforting, seasonal home cooking. As well as writing, Mary works as a food stylist and editor and is based in London. She trained as a chef in her early 20s before working as a chef in Italy and India.
Her clients include Guardian Feast, OCADO, Sainsbury’s Magazine, Delicious, Co-op Food magazine, BBC Good Food, Waitrose Food magazine and many more.