Light Ka-roon Summer

Light Ka-roon Summer image

Serve in

a Coupe glass...
1 12 fl oz Caorunn Gin
12 fl oz Pamplemousse rosé (pink grapefruit) liqueur
56 fl oz Pressed apple juice
23 fl oz Freshly squeezed lemon juice
25 fl oz Giffard Sugar Cane Syrup
  • Display recipe in:

How to make:

THROW all ingredients with ice and strain into chilled glass.


Dehydrated apple slice


Created in 2018 for Caorunn Gin by Ite Kleefsman at Aberdeen, Scotland.