The premium and contemporary Scottish gin, Caorunn

The premium and contemporary Scottish gin, Caorunn (pronounced ‘ka-roon’) has enlisted the expertise of Masterchef finalist Stacie Stewart to create four tonics that balance perfectly with the refreshing taste of Caorunn gin.

 

The refreshingly tonics have been inspired by Caorunn’s locally-foraged Celtic botanicals.Harnessing Scotland’s unique natural resources, Gin master Simon Buley forages the botanicals from the hills surrounding the breath-taking setting of Balmenach Distillery in the Cairngorms National Park. Each of the four tonics have been designed exclusively by Stacie who has a passion for using raw, natural ingredients. The home-made ingredients are bursting with health benefits without compromising on taste.

 

bottle and cork uncorked front labelThe Red Apple Rose:
Glass: Martini

50ml of Caorunn gin
25ml Shot of Red apple juice
25ml Shot of Rosehip syrup 
1 Dehydrated red apple slice.

Method: In a shaker with ice, combine Caorunn, red apple juice and rosehip syrup and shake. Serve in a martini glass filled with crushed ice and a dehydrated red apple slice on the rim.
 

The Fresh Mint Zing:
Glass: Short
50ml of Caorunn Gin
2 Juniper berries
½ Red Apple + slices to garnish

Juice of ½ Lemon
2 Sprigs of mint.
Soda water to top.

 

Method: In a shaker, muddle together the juniper berries with a sprig of mint and half a red apple. Add ice, 50mls of Caorunn gin and the juice of half a lemon, shake hard and citrus cooler sharpenedserve in a short glass filled with slices of red apple and topped up with soda water. A mint sprig to serve. 

The Zest and Honey:
Glass: Vintage martini glass. 
50ml Caorunn Gin
10g Manuka Honey
Juice of 1 Lemon
Dash of water.
Coconut sugar (for the rim)
Lemon slice to garnish.

Method: In a shaker with ice, combine Caorunn with the Manuka honey, a dash of water and the juice of 1 lemon. Shake hard and strain into a martini glass- serve with a floating slice of lemon and a coconut sugar rim. (A delicious twist on this is to add a chopped-up lemongrass stalk to the shaker). 

 

The Citrus Cooler:
Glass: Long
50ml Caorunn Gin
25ml of freshly squeezed or cold pressed Red apple juice
25ml of freshly squeezed or cold pressed Orange juice
25ml of freshly squeezed or cold pressed Pineapple juice
½ tsp of Turmeric.
Soda water to top
Orange peel twist to garnish

Method: In a shaker with ice, combine Caorunn, apple, orange and pineapple juice and turmeric. Shake hard and strain into a long glass filled with ice and top up with soda water. Garnish with an orange peel twist.

 

Visit: www.caorunngin.com/ for further details. Caorunn available from £28.

 

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