Serve in a
Coupe glassGarnish:
Sliced apple fan
How to make:
STIR Caorunn and apple jam in base of shaker to help dissolve jam (or dry shake all ingredients prior to adding ice). Add other ingredients, SHAKE with ice and fine strain chilled glass.
Special ingredient #1: Homemade Coul Blush apple jam
| 1 2⁄3 fl oz | Caorunn Gin |
| 1⁄3 fl oz | *Special ingredient #1 (see below) |
| 1⁄4 fl oz | Berneroy Fine Calvados |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 2 dash | Lemon bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
About:
Created in 2018 for Caorunn Gin by Vincenzo Palermo at APT, Rome, Italy.
