Now you may or may not know that I was supposed to be in Scotland last week- more than likely you didn’t know that because lol, honey I’m not Serena, who am I trying to kid? Gossip Girl this isn’t.
But due to unforeseen circumstances (hello broken wrist, I’m looking at you here) I’ve had to settle for the next best option which is easily found in the wildly sophisticated Scottish Gin- Caorunn who have lovingly created some cocktails to help take my pain away- or to share with friends and family like a normal person.
With an gin-sane amount of depth in every detail, Caorunn Gin which FYI is pronounced ‘Ka-Roon’ when you are sober, and even harder to pronounce when you are drunk, is my all time new favourite tipple, for an after work G&T, or a late afternoon indulge on the weekends.
Now I only really got into Gin this year, I normally found it too dry and opted for a more sweeter, fruiter poison like Malibu or Peach Schnappes, or Vodka like the basic bitch that I am- but there is just something so satisfying about ordering, and enjoying a gin, especially in the upcoming summer months, where nothing else will wet your whistle like a long cool glass of Scottish finest.
Caorunn Gin (Are you able to pronounce it in your head properly yet?) takes age-old; tried, tested and loved craftsmanship but adds in a modern edge and innovative thinking to produce this utterly moreish and longing for gin. Made from the infusion of five locally foraged botanicals including Dandelion, Heather, Coul Blush Apple, Bog Myrtle and Rowan Berry along with six other traditional botanicals and natural Scottish water you have a drink that tastes bloody gin-tastic.
The Gin itself is personally created in a unique way that Gin Master Simon Buley has perfected, and they have gone that one step further in personally creating some gorgeous and ima-gin-ative cocktails such as the Skinny G&T, lovingly crafted by Alvaro Aparico-Gonzalez from Jason Atherton’s Temple and Sons and adds vanilla extract and apple for the twist on the norm. Or the Cherry Chocolate by the same master mixologists that is any chocolate lovers dream, that uses Maraschino cherry liquer to give it that sweetness that will satisfy any sweet tooth. But my ultimate gin-ner has to be the Red Carpet Bubbles which combines the floral Caorunn with Strawberries, Raspberries and a dry sparkling wine for that fruity burst of bubbly goodness. *Recipes will be at the bottom of this post- so you can get your gin on too.
Other gin-tails that have been created using Caoruun can be found from the insanely talented Walter Pintus head bartender at The Connaught with his masterpiece being The Forager; Gin, Saffron, Elderflower, Absinthe- stir, pour, serve, enjoy.. What more could you want?!
And the First, Messina from Nate Brown Merchant House’s head mixologist which combines Orange Bitters along with curacao and Caoruun for a stirred not shaken cocktail perfect for any gin-casion,
Skinny G&T by Álvaro Aparicio-González:
-3 Basil Leaves
-3ml Madagascar Vanilla Extract
-20ml Red Apple Juice
-80ml Fevertree Slimline Tonic.
Stir, Strain and top with tonic on the rocks and garnish with 3 red apple slices and basil.
Cherry Chocolate by Álvaro Aparicio-González:
-10ml Gabrial Boudier Crème De Cacao
-15ml Maraschino Cherry Liqueur
-15ml Red Apple Juice
-10ml Lemon Juice
-20ml Egg White
Reverse dry shake and double strain and garnish with two maraschino cherries.
Red Carpet Bubbles by Álvaro Aparicio-González:
-20ml Dolin chamberyzette Strawberry Aperitif
-10ml Chambord Liqueur
-1/4 Small Red Apple
-5ml Lemon Juice
-60ml Dry Sparkling Wine
Muddle, shake, double strain and top with wine in a champagne flute and garnish with lemon zest.
The Forager by Walter Pintus:
-20ml Lillet Blanc Saffron Infused
-15ml Dry Sherry
-5ml St Germain Elderflower
-2 Dashes Pernod Absinthe
-Spray and discard lemon zest.
Stir over an ice ball and add a cucuamelon.
First, Messina by Nate Brown:
-20ml Asterley Bros Amaro
-20ml Pierre Ferrand Dry Curacao
-2 Dash Bitter Truth Orange Bitters
Stir and add lemon zest.