Garnish:
Lavender sprig pegged to rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Caorunn Gin |
| 2/3 fl oz | Avallen Calvados |
| 1/2 fl oz | Giffard Creme de Framboise |
| 5/6 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Lavender sugar syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
History:
Created in 2018 for Caorunn Gin by Jamie Graeme Gilmour at Masons, Manchester, England.
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