Garnish:
Dehydrated apple slice
How to make:
THROW all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Caorunn Gin |
| 1/2 fl oz | Giffard Pamplemousse liqueur |
| 5/6 fl oz | Pressed apple juice |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 5/12 fl oz | Giffard Sugar Cane 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 Ite Kleefsman at Aberdeen, Scotland.
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