SHAKE all ingredients with ice and fine strain into chilled glass.
Special ingredient #1 *Osmose apple cordial shrub
Cut one apple very finely with a mandolin (do not shred otherwise you’ll end up with a very milky syrup). Add same weight of sugar, a pinch of black tea and dried rose petals. Ideally, vacuum seal for 24h or until the sugar dissolves or alternatively use a sealable glass jar. Strain into clean container and add same amount of apple cider vinegar and half of apple juice.
Apple lollypop 4mm thich 2cm apple circle caramelised with sugar and torch and added popping sugar to one side & apple blossom (when available)
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Created in 2018 for Caorunn Gin by Patrick Vercambre at Pickardy Zeedijk, Belgium.