MUDDLE apple in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Drop Scottish summer harvest cold pressed rapeseed oil & coul blush apple fan garnish sprayed with Angostura Bitters mist.
Created by Hugo Tang, The Lounge, 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
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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