We’ve recently shared how to forage cattail as well as a recipe for how to eat it.  We also shared that it tastes like a combination of cucumber and zucchini.  So we thought today would be a good day to share a cocktail:

Cattail-infused gin!

This is a fantastically simple technique that can be done in minutes.  The end product is perfect for a Gin and Tonic; fill a glass with too much ice (or you can use this super cool trick for ice), pour some of the infused gin, top with tonic and add a lemon twist.  It’s fantastically light and refreshing.


  • Cattail shoots (cleaned thoroughly and chopped into small pieces or strips)
  • Gin (you should like its flavor but don’t worry about using the best the Queen has to offer)
  • A very clean jar


  1. Place cattail in jar.
  2. Cover with gin.
  3. Place a lid on the jar
  4. Place in a cool location out of direct sunlight.
  5. Taste in 18-24 hours.  If you like it, it’s done.  If not, allow it to sit longer checking every 18-24 hours.
  6. Strain the solids out (you can add those to cooking such as stir frys) and place gin in clean bottle (it can be stored on shelf)

Three final notes:

  1. If it infuses too long it may get bitter.  If this happens, strain the solids and allow it to rest (over time it will mellow).  I’ve let some infusions sit for a year or more to recover from a mistake.  Here’s some tips on what to do wtih bitter infusions.
  2. You can make as much – or as little – as you want.  Start with a tiny amount to see if you like it!  And, if you don’t, you can send it to us.
  3. This post is dedicated to a group of (mostly) women from Twitter who are putting significant focus behind popularizing a hashtag: #Gartender.  They share ideas for cocktails and beverages that are garden fresh and have been so welcoming with our recent infusions and drinks and you should check them out!

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