Enjoy the Easter weekend with a perfect Caorunn gin cocktail in had.

Caorunn cocktails by Álvaro Aparicio-González

Skinny G&T (picture above)

· 40ml Caorunn
· 3 basil leaves
· 3ml Madagascar vanilla extract
· 20ml Red Apple Juice
· 80ml Fevertree Slimline Tonic

Method: Stir, strain and top up with tonic
Glassware: Rocks
Garnish: 3 red apple slices (fanned) and 1x basil leaves on a skewer

Cherry Chocolate

·      35ml Caorunn
·      10ml Gabriel Boudier Creme De Cacao
·      15ml Maraschino cherry liqueur
·      15ml Red Apple juice
·      10ml Lemon juice
·      20ml Egg white

Method: Reverse dry shaken and double strain
Glassware: Nick & Nora
Garnish: 2 brandied Maraschino cherries on a skewer

Red Carpet Bubbles

·      30ml Caorunn
·      20ml Dolin Chamberyzette strawberry aperitif
·      10ml Chambord liqueur
·      ¼ Small red apple
·      5ml Lemon juice
·      60ml Dry Sparkling Wine

Method: Muddle, shake, double strain and top with the sparkling wine
Glassware: Champagne flute
Garnish: Lemon zest

Spring Strong Water

·      50ml Caorunn
·      15ml Sour Apple Syrup (*see ingredients below)
·      10ml St. Germain elderflower liqueur
·      2 bar spoons Sherry Vinegar

Method: Stir and strain
Glassware: Nick &Nora
Garnish: Orange zest. Twist with emphasis to eliminate undesired vinegar aroma on the nose.
*To make the sour apple syrup mix water, sugar, red apples, malic acid, apple juice and star anise.

Caorunn cocktails by Walter Pintus

Balmenach Gimlet

·      45ml Cocoa Nibs infused Caorunn
·      30ml beetroot, blackberries and lemon thyme cordial
·      2 dashes mandarin bitters
·      5ml lime juice

Method: Stirred over ice
Glassware: Cobbler glass
Garnish: Lemon thyme dust

The Forager

·      30ml Caorunn
·      20ml Lillet Blanc saffron infused
·      15ml dry sherry
·      5ml St Germain elderflower
·      2 dashes Pernod Absinthe
·      Spray and discard lemon zest

Method: Stirred over an ice ball
Glassware: Old fashioned glass
Garnish: Cucamelon

Celtic Soul

·      30ml Caorunn
·      20ml purple carrot & buckthorn shrub (apple vinegar base)
·      30ml champagne
·      10ml Framboise EDV
·      2 dashes rose water

Method: Stirred
Glassware: Sphere glass over crushed ice
Garnish: Rose petal and mini apple

The Speycider

·      30ml Caorunn
·      30ml rhubarb & red fruits cordial
·      10ml Galliano Aperitivo
·      30ml apple cider

Method: Stirred
Glassware: Cobbler glass over ice chunk
Garnish: Apple blossom flower

Caorunn cocktail by Nate Brown

First, Messina

·      40ml Caorunn
·      20ml Asterley Bros Amaro
·      20ml Pierre Ferrand Dry Curacao
·      1 dash Bitter Truth orange bitters

Method: Stirred
Glassware: Vintage Stemmed
Garnish: Lemon Zest