Foraged Cocktail Recipe: Sweet Cicley’s Ruin
June 27, 2014![](https://gallowaywildfoods.com/wp-content/uploads/2014/05/Sweet-cicelys-ruin-e1403908398617.jpg)
There is something about alcoholic aniseed flavours that works wonderfully with sunshine – as witnessed by the popularity of drinks on the licorice-anise spectrum around the med: absinthe, ouzo, sambuca, anis…I could go on. So I figured why not use our indigenous (in the north of Britain anyway) sweet cicely (myrrhis oderata) to make a cocktail.