Both Mighty Fine Things and our grown up sister Coxy’s Kent Liqueurs were born from a love of getting out into nature and foraging and for finding creative ways to use fruit and herbs. We just love to tinker around and play in the kitchen plus using botanicals to make infusions is easy and fun to try. Each of these makes a unique gift, just add a fancy handwritten label.
This has two types of mint for digestion, chamomile and lavender for relaxation, try a cup in the evening as a caffeine free alternative to tea. It smells amazing, you can buy do it yourself teabags online quite cheaply, otherwise invest in a teapot for one with a built in strainer.
50g Dried Chamomile flowers
15g Dried Lavender flowers
25g Dried Spearmint
10g Dried Peppermint
Mix all the dried flowers and herbs together in a bowl and either fill teabags using about 2tsp per bag or store in a glass jar and use to make a pot of tea.
Use this cordial to make cocktails, dilute with sparkling water for a refreshing drink, or reduce some to a thick syrup to use over ice cream or cakes. A quick note about picking elderflowers, their season is short in late May, early June. Pick them when they’re nice and creamy and fresh looking, just when the bud has burst into flower and they’re smelling really fragrant and NEVER wash them, this ruins their perfumed loveliness. Citric acid can be tricky to find, try a home brew shop.
10 Elderflower heads
45g Citric Acid
1 large unwaxed lemon, juice & zest
Put the sugar & water into a saucepan and put on a medium heat, bring to the boil then simmer until all the sugar is dissolved, keep stirring it while this is going on. Remove from the heat and allow to cool for 15 minutes. During this time you can prep the elderflowers by giving them a good shake to get rid of any insects and snipping the flower heads off the stalks with a pair of scissors. Now add the elderflowers, citric acid, lemon juice & zest. Put a lid over the pan and leave overnight to Infuse. Next day, pour through a sieve to get rid of any bits, pour into a bottle and chill. This keeps well in the fridge for a month or so, or can be frozen to enjoy at any time.
Easy, herbal, fragrant and makes a stunning G&T or cocktail.
2 large sprigs Rosemary finely chopped
10 cm piece of orange zest (use a vegetable peeler to get a large whole piece)
Finely chop the rosemary and shave some zest from a large orange, put these into a clean glass bottle with a lid, pour over the Gin, screw on the cap and leave in a cool place for 24 hours. After 24 hours give the bottle a good shake and leave for a further 24 hours, then strain the Rosemary Gin through a sieve and re-bottle and label.
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