Garnish:
Raspberry, apple slice & edible flower
How to make:
Method: SHAKE first 4 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass. TOP with sparkling wine.
Special ingredient #1: Homemade raspberry & burnt wildflower honey shrub
| 1 2⁄3 fl oz | Caorunn Gin |
| 5⁄6 fl oz | Pressed apple juice |
| 2⁄3 fl oz | Aquafaba (chickpea water) |
| 1 fl oz | *Special ingredient #1 (see above) |
| 5⁄6 fl oz | Brut Champagne |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
History:
Created in 2018 for Caorunn Gin by James Cooper at Shelley Yu's, Bangsar Baru, Kuala Lumpur, Malaysia.
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