SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain tinto chilled glass.
Sugar crust rim, lemon zest twist (discard) & dehydrated apple slice
Created in 2018 for Caorunn Gin by Cameron James Boyd at Hendricks Bar Four Seasons Jumeirah, Dubai, UAE.
Προφέρεται 'ka-roon' το οποίο στην γαελική είναι ο καρπός της σουρβιάς (rowan berry)
The first Caorunn flavour, launched 18th April 2019 to celebrate the gin’s 10-year-anniversary, Caorunn Scottish Raspberry is distilled in 1,000-litre
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