SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with cider. (The original recipe calls for Quaglia Rosa rose liqueur.)
Dehydrated apple, heather flower & dried rose petals
Created in 2018 for Caorunn Gin by Riccardo Rossi, Freni e Frizioni, Rome, Italy.
Caorunn, pronounced 'ka-roon', is the Gaelic word for rowan berry which along with dandelion, bog myrtle, heather and Coul Blush apple comprise the 5 Celtic
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