Autumnal Caorunn Gin cocktail recipes

If you’re up to date with my last few blog posts, you’ll know that (like a billion other people on the planet these days) I do love a G&T. I actually just spent the bank holiday pouring (literally) over the Gindex at 59 at The Hollies, drinking The Gin Nest dry at Impossible Manchester and sampling cryogenic gin sorbets for the first time. So yeah, I like a bit of the old Mother’s Ruin.

Typically garnished with summer berries or fresh citrus fruits, gin is perhaps perceived as more of a summer tipple but with the cooler months creeping up fast, I thought it was high time to research some more season-appropriate recipes. So, in the absence of a pumpkin spiced distill (go on, prove me wrong) I thought apple would be the perfect autumnal alternative. That’s where Scottish apple-based botanical Caorunn and their recent collaboration with top gin mixologist, Tristan Stephenson comes in…

Mons Meg (recipe below)

Mons Meg  (Served in a flute)

You’ll need:

  • One Shot (30ml) Caorunn Gin
  • Half a shot (15ml) Farm Apple Shrub*
  • Top Up (90ml) Sparkling Wine
  • Red Apple Slice (to garnish)

Keep all your ingredients in the fridge and your glassware in the freezer until you’re ready to serve. Measure and pour the Caorunn and Farm Apple Shrub into your flute and carefully top up with your Sparkling Wine of choice before adding the finishing touch, a juicy Red Apple Slice to the rim of the glass.

*To make the Farm Apple Shrub:
Combine equal parts Cloudy Apple Juice, Cider Vinegar & Heather Honey, stirring until the honey dissolves. You can add a little heat to speed up the process, but make sure everything is cooled down before adding to the cocktail. Will keep quite happily in the fridge for at least 3 months.

Lainie (recipe below)

Lainie (Served in a highball tall tumbler)

  • One Shot (30ml) Caorunn Gin
  • One Shot (30ml) White Grapefruit Juice
  • 10 Fresh Mint Leaves
  • Top Up (100ml) Sparkling Cider
  • Apple Wheel and Mint Sprig (to garnish)

To serve, fill a highball with cubed ice and the Mint Leaves (give these a quick smack before you add them to release the fragrant oils), then add the remaining ingredients, pouring the cider slowly so as not to release too many bubbles. Stir gently and garnish.

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