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.