Garnish:
Drop Scottish summer harvest cold pressed rapeseed oil & coul blush apple fan garnish sprayed with Angostura Bitters mist.
How to make:
MUDDLE apple in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
3 slice | Red apple |
1 1/3 fl oz | Caorunn Gin |
2/3 fl oz | Lemon juice (freshly squeezed) |
2/3 fl oz | Honey sugar syrup |
1/6 fl oz | Jägermeister |
Read about cocktail measures and measuring.

History:
Created by Hugo Tang, The Lounge, Edinburgh, Scotland.
Alcohol content:
- 1.1 standard drinks
- 17.52% alc./vol. (35.04° proof)
- 14.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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