Cocktail Recipe : Celtic Remedy from Caorunn Gin

celtic remedy cocktail caorunn

Caorunn partners with a world-class mixologist in celebration of World Gin Day

Caorunn is inspiring enthusiasts to ‘think outside the glass’, by creating their own gin cocktails at home, in celebration of World Gin Day. Taking place on Saturday 13th June.

To inspire cocktail creativity at home, Caorunn has partnered with world-class mixologist, Walter Pintus, to curate a selection of mouth-watering cocktail recipes for gin fans to savour. Each recipe has been inspired by Caorunn’s Scottish craftsmanship and the distinctive hand-foraged botanicals that go into making it.

celtic remedy cocktail caorunn

Celtic Remedy

A celebration of one of Britain’s best-loved summer berries, this cocktail has a bittersweet character and a refreshing, fruity finish.

Ingredients

30ml Caorunn Gin
10ml Campari
2.5ml cider vinegar
¼ apple
1 blackberry
10ml sugar syrup

Glass: A tumbler
Garnish: Blackberries

Method

In a shaker, muddle the apple and the blackberry together.
Add the rest of ingredients and shake.
Double strain over ice and garnish with a blackberry.

Cocktail Tip from Walter:

If you don’t have a shaker, a clean, empty jar will do the job, just remember to seal it before you start shaking – and be sure to strain all the fruit out before serving.

Cocktail Recipe : Celtic Remedy from Caorunn GIn

Ingredients
  

  • 30 ml Caorunn Gin
  • 10 ml Campari
  • 2.5 ml cider vinegar
  • ¼ apple
  • 1 blackberry
  • 10 ml sugar syrup

Instructions
 

  • In a shaker, muddle the apple and the blackberry together.
  • Add the rest of ingredients and shake.
  • Double strain over ice and garnish with a blackberry.

 

Check out some of our other recipes

Scottish Highball from Johnny Walker Black Label

Barentsz Jasmine Fizz

Jaw Box Gin – Night Gin

or head on over to our Full Recipe Index

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Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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