Garnish:
Raspberry, apple slice & edible flower
How to make:
Method: SHAKE first 4 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass. TOP with sparkling wine.
Special ingredient #1: Homemade raspberry & burnt wildflower honey shrub
| 1 2/3 fl oz | Caorunn Gin |
| 5/6 fl oz | Apple juice (cloudy & unsweetened) |
| 2/3 fl oz | Aquafaba (chickpea water) or Pasteurised egg white or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1 fl oz | *Special ingredient #1 (see above) |
| 5/6 fl oz | Brut champagne or sparkling wine |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
History:
Created in 2018 for Caorunn Gin by James Cooper at Shelley Yu's, Bangsar Baru, Kuala Lumpur, Malaysia.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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