Seonaidh image

Serve in

a Coupe glass...
1⅔ fl oz Caorunn Small Batch Scottish Gin
fl oz Berneroy Fine Calvados
½ fl oz Lejay Creme de Framboise (raspberry) Liqueur
fl oz Freshly squeezed lemon juice
fl oz Le Sirop de Monin Lavandie - Lavender Sugar Syrup
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How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.


Lavender sprig pegged to rim


Created in 2018 for Caorunn Gin by Jamie Graeme Gilmour at Masons, Manchester, England.