Caorunn Gin Cocktails
Caorunn is one of the best gins, not just in Scotland but in the world, I think. I’ve reviewed it here, reviewed their Highland Strength Gin here, and profiled their distiller, Simon Buley, here.
It’s the kind of gin you can sip neat, and it’s amazing in a gin and tonic with its recommended garnish of a slice or two of red apple. That’s because, when you finish the drink you can reach into the glass and eat the now gin-soaked apple slices. Delicious!
Caorunn Gin Cocktails
Caorunn has put together a few cocktail recipes with spring in mind, although they’ll be good all-year-round. Before sharing those with you, though, here’s their Caorunn Perfect Serve, which they call a Mediterranean Serve as it uses the popular Spanish-style copa glass, definitely the best glass for gin and tonics.
Caorunn Perfect Serve G&T (Mediterranean Serve)
The Caorunn Apple Serve makes for a refreshing drink
Ingredients
One part Caorunn
Four parts premium Tonic Water
Method
Build over ice and garnish with red apple slices
Garnish
Red apple slices (pink lady)
And now for those other Caorunn gin cocktails:
Bee Simple
Created in June 2018, by Alex Palumbo at White Horse Oyster & Seafood Bar, Edinburgh, Scotland, for the Caorunn Cocktail Collection 2018
Ingredients
50ml Caorunn Gin
10ml Heather Honey
3 dashes Orange bitters
25ml Sparkling mineral water
2 drops Orange flower water
Method
Add all ingredients to a sling glass, fill with crushed ice and mix together
Garnish
Mint sprigs and bee pollen
Golden Spritz
Created in 2018 for the Caorunn Cocktail Collection by Jeff Carmicheal, Capa Four Seasons, Orlando, USA
Ingredients
45ml Caorunn Gin
30ml Gonzalez Byass Tio PePe Palomino Fino Sherry
30ml Eager Cloudy Pressed Apple Juice
22.5ml Homemade ginger juice syrup (1:1)
60ml Cava sparkling wine
Method
Mix the first four ingredients in a glass by stirring. Then strain over ice into a wine glass before topping with Cava and briefly stirring
Garnish
Lemon wheel and apple slice
Scottish Sunrise
Created in 2018 for the Caorunn Cocktail Collection by Mauro Uva at La Gineria, Padova, Italy
Ingredients
45ml Caorunn Gin
15ml Heather Honey
30ml Fresh lemon juice
60ml Schweppes Soda Water
7 fresh Spinach leaves
Method
Shake all ingredients with ice and fine strain over ice
Garnish
Float dashes Angostura Bitters & garnish with spinach leaves
Vitamin B
Created in 2018 for the Caorunn Cocktail Collection by Carlo “Billy” Schiattarella at Spaccio delle Carceri, Modena, Italy
Ingredients
60ml Caorunn Gin
30ml Fresh lemon juice
15ml Honey water
15ml Eager Cloudy Pressed Apple Juice
5ml Fernet Branca digestive bitter liqueur
Method
Mix all ingredients in a shaker and fine strain into ice-filled old-fashioned glass
Garnish
Orange zest twist
If you have trouble finding Caorunn where you are, to make these gin cocktails, you can order it online from Drizly and from Master of Malt.
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