Serve in aCoupe glass
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.
Created by Kyle Van Oosterum, The Adamson Restaurant and Bar, Fife, Scotland.