CaorunnCaorunn

Angelo's Summer

Angelo's Summer image

Serve in

a Coupe glass...
1 12 fl oz Caorunn Gin
12 fl oz Créme de violette liqueur
23 fl oz Freshly squeezed lemon juice
23 fl oz *Special ingredient #1 (see below)
12 fl oz Pasteurised egg white
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How to make:

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

Special ingredient #1: Orange & applewood smoked dulse syrup
Top make 250ml syrup:
5 grams Mara applewood and smoked dulse seaweed
1 full peeled orange
250ml Sugar syrup 1:1
Put all the ingredients in a sauce pan and for 15 minutes at low/medium heat.

Garnish:

Dehydrated red apple slice & lemon wheel crowned with edible flower

About:

Created in 2018 for Caorunn Gin by Angelo Franchi at The White Horse, UK.