We at FOUR have had the pleasure of testing this special tipple from Caorunn, Scotland to offer you FOUR great Spring gin cocktails. Collaborating with top mixologists from around the world, this small batch handcrafted gin, infused with six tradional and five locally foraged celtic botanicals, including Rowan berry, Coul blush apple, heather, bog myrtle and dandelion leaf, is unique flavoured spirit anda must have in your drinks cabinet.
Creator |Scott Gemmel, LA Bartenders
Garnish |Thin (10inch) celery stalk, coated with ground Szechuan black pepper and Granny Smith green apple slice
Glass |High-ball
Ingredients
1 part Caorunn Gin
2 parts premium tonic water
1 thin celery stalk
1 Granny Smith apple
Szechuan black pepper
Method
Build ingredients over cubed ice.
Creator |Tai Altman, IP Bartenders
Glass | 12 ozHighball
Garnish |Apple slice, orange twist
Ingredients
225ml Caorunn Gin
100ml elderflower cordial
350ml pressed apple juice
225ml ginger ale
22 drops Angostura bitter
Method
Add alcohol and bitters. Then add some fine diced orange, lemon, lime and grapefruit and 3 long sprigs of mint before adding the ice. Then fill with cubed ice and add mixers. Stir well so fruit is distributed.
Glass | Rocks
Garnish |Orange twist
Ingredients
25ml Caorunn Gin
25ml sweet vermouth
25ml Aperol
Method
Stir over all ingredients overice and serve immediately.
Creator |Ervin Trykowski
Glass | Coupe/Martini
Garnish |Red currents, Atomized bog myrtle tincture over the top
Ingredients
50ml Caorunn Gin
25ml Malic Acid Solution
20ml Rowan Berry Syrup
Atomized Bog Myrtle Tincture
Method
Add all ingredients except tincture to a mixing glass. Pour into glass and atomise with bog myrtle tincture. Serve immediately.
Find out more about Caorunn Gin here |www.caorunngin.com