Garnish:
Lemon zest twist & float of Islay single malt scotch whisky.
How to make:
MUDDLE peppercorns and raspberries in base of shaker. Add other ingredients and stir to ensure honey is dissolved. SHAKE with ice and fine strain into chilled glass.
| 5 dried | Pink peppercorns |
| 5 fresh | Raspberries |
| 1 1/2 fl oz | Caorunn Gin |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Raw runny honey (preferably orange blossom) |
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 Fique Zarate in Singapore.
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