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 | St Germain Elderflower Liqueur |
| 1/3 fl oz | Chardonnay (Chablis) white wine |
| 1/6 fl oz | Giffard Banane du Brésil |
| 1/2 fl oz | *Special ingredient #1 (see above) |
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History:
Created in 2018 for Caorunn Gin by Patrick Vercambre at Pickardy Zeedijk, Belgium.
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