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 | Calvados brandy |
| 1⁄2 fl oz | Giffard Creme de Framboise |
| 5⁄6 fl oz | Freshly squeezed lemon juice |
| 1⁄3 fl oz | Monin Lavender sugar syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
History:
Created in 2018 for Caorunn Gin by Jamie Graeme Gilmour at Masons, Manchester, England.
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