Garnish:
Apple lollypop 4mm thich 2cm apple circle caramelised with sugar and torch and added popping sugar to one side & apple blossom (when available)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Special ingredient #1 *Osmose apple cordial shrub
Cut one apple very finely with a mandolin (do not shred otherwise you’ll end up with a very milky syrup). Add same weight of sugar, a pinch of black tea and dried rose petals. Ideally, vacuum seal for 24h or until the sugar dissolves or alternatively use a sealable glass jar. Strain into clean container and add same amount of apple cider vinegar and half of apple juice.
1 2/3 fl oz | Caorunn Gin |
1/4 fl oz | Fiorente Elderflower liqueur |
1/3 fl oz | Chardonnay (Chablis) white wine |
1/6 fl oz | Giffard Banane du Brésil liqueur |
1/2 fl oz | *Special ingredient #1 (see above) |
Read about cocktail measures and measuring.

History:
Created in 2018 for Caorunn Gin by Patrick Vercambre at Pickardy Zeedijk, Belgium.
Join the Discussion
... comment(s) for Osmo Cup
You must log in to your account to make a comment.