Garnish:
Dehydrated red apple slice & lemon wheel crowned with edible flower
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.
1 1/2 fl oz | Caorunn Gin |
1/2 fl oz | Crème de violette liqueur |
2/3 fl oz | Lemon juice (freshly squeezed) |
2/3 fl oz | *Special ingredient #1 (see above) |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or Cocktail foamer (foaming agent) |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
History:
Created in 2018 for Caorunn Gin by Angelo Franchi at The White Horse, UK.
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