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Osmo Cup

Osmo Cup image

Serve in

a Coupe glass...
1⅔ fl oz Caorunn Small Batch Scottish Gin
¼ fl oz St-Germain Elderflower Liqueur
fl oz Chardonnay (Chablis) white wine
fl oz Giffard Banane du Brésil crème de banane liqueur
½ fl oz *Special ingredient #1 (see below)
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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.

Garnish:

Apple lollypop 4mm thich 2cm apple circle caramelised with sugar and torch and added popping sugar to one side & apple blossom (when available)

About:

Created in 2018 for Caorunn Gin by Patrick Vercambre at Pickardy Zeedijk, Belgium.