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.
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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