This weekend we hosted a 'wild' cocktail day at Torre Abbey, which saw 20 guests coming to sample our newly invented 'Torre Abbey Cocktail'.
The event involved Simon giving a tour of the walled garden at Torre Abbey and discussing the different plants that could be used to make drinks, and how to grow them at home. As they went around the garden, the guests picked foliage, flowers and fruits which were then used to make a wild cocktail at the end of the tour, served in a Yarde of Cockington champagne flute.
Ingredients included nettles, rose petal, lemon verbena, stevia, fennel, lavender, borage and many other herbs.
The Torre Abbey cocktail was Yarde's own interpretation of the Downtown Abbey Cocktail (vodka, champagne and elderflower cordial), where we switched champagne for Yarde's sparkling rose petal wine.
The guests then added their collected and foraged ingredients from the garden to the Torre Abbey cocktail. Instead of using plastic stirrers, we used rosemary stems.
Big thank you to the Torre Abbey team for their help, and the head gardener Ali Marshall for allowing us to use the ingredients from the garden.