Enjoy sophisticated and fresh cocktails with this season’s new recipes from Caorunn’s mixologists
Celebrate the season in style with a Caorunn cocktail formulated specially to enjoy this spring. Caorunn’ sophisticated flavour will transport your senses away to the magic of Speyside with its rolling hills, highland glens and lochs.
If you’re looking for a unique drink to serve to friends and family, garden parties or for evenings on the terrace, Caorunn gin is the ideal option. It is handcrafted in small batches in a unique Copper Berry chamber by Gin Master, Simon Buley, with his distilling and spirit expertise.
It’s created by infusing five locally-foraged botanicals including dandelion, heather, Coul blush apple, bog myrtle and rowan berry along with six traditional gin botanicals and natural Scottish water. Fresh and floral on the nose, this gin is clean, sweet, full-bodied and aromatic with a long-lasting dry and crisp finish.
The round Copper Berry chamber contains four large trays on which the botanicals are spread. As the vapour passes through the trays it picks up the flavours of all the botanicals in a long, slow process. When it cools and returns to liquid, now gin, the botanicals are firmly embedded in the spirit.
This Scottish gin delivers a clean and versatile taste, which means it is perfect to mix into any traditional or contemporary cocktail.
Blush Apple Martini – serves one
• 50ml Caorunn Gin
• 40ml Pressed apple juice
• 20ml Lemon juice
• 10ml Gomme syrup
Method: Add all the ingredients to a cocktail shaker, shake and serve in a coupette glass. Garnish with three raspberries on a skewer – a fresh and delicious fruity martini
Mackintosh Rose – serves four
• 150ml Caorunn Gin
• 75ml Chambord
• 325ml Cranberry or raspberry juice
• 350ml tonic
• 27 drops Fee lemon bitters
Method: Shake all ingredients together except the tonic and strain over cubed ice into a highball glass. Top with tonic, twist in the juice of a lemon wedge and use to garnish – a sweet, sour and sophisticated drink that’s perfect to serve before Easter lunch.
The speciality is created by infusing five locally-foraged botanicals including dandelion, heather, Coul blush apple, bog myrtle and rowan berry along with six traditional gin botanicals and natural Scottish water. Fresh and floral on the nose, this gin is clean, sweet, full-bodied and aromatic with a long-lasting dry and crisp finish.
The round Copper Berry chamber contains four large trays on which the botanicals are spread. As the vapour passes through the trays it picks up the flavours of all the botanicals in a long, slow process. When it cools and returns to liquid, now gin, the botanicals are firmly embedded in the spirit.
Visit: www.caorunngin.com for further details. Caorunn available from £26.