Garnish:
Cilantro/coriander leaf
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Special ingredient #1: Apple & Coriander cordial: take one apple (preferably Coul Blush, though Braeburn works just as well) and remove its core. Then take a handful of fresh coriander (roughly 40 grams) and dice finely. Throw both the diced apple and coriander into blender and purée until smooth the finely strain into a bowl. Measure the contents of the now-strained purée and add its equivalent in simple syrup (1:1).
| 1 2⁄3 fl oz | Caorunn Gin |
| 2⁄3 fl oz | Freshly squeezed lemon juice |
| 2⁄3 fl oz | *Special ingredient #1 (see above) |
| 1⁄6 fl oz | Green Chartreuse liqueur |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
History:
Created by Kyle Van Oosterum, The Adamson Restaurant and Bar, Fife, Scotland.
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