SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass.
Special ingredient #1: Cider & cinnamon syrup (heat equal parts sugar & cider in a saucepan with a pinch of cinnamon for every 100ml)
Line of Angostura Bitters across surface. Use pick to manipulate into wave pattern. Lightly sprinkle cinnamon.
Created in 2018 for Caorunn Gin by Lee McIlhone at The WestRoom, Edinburgh, Scotland.
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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