With news of the heatwave around the corner, we’ve got Gin on the mind, because let’s face it when hit with a heatwave, the only way to truly enjoy it, is by being outdoors in the glorious sunshine, sipping on a cocktail or two…
Caorunn gin is perfect for any classic or contemporary cocktail. A modern “London Dry Gin”, Caorunn is clean, crisp, sweet, full-bodied, and aromatic, with a long, refreshing and slightly drying finish.
Caorunn has partnered with world class mixologist, Walter Pintus, to curate a selection of delicious cocktail recipes.
40ml Caorunn | 30ml raspberry cordial or raspberry fermentation | 25ml lemon juice 40ml tonic water | 2ml peat whisky
Glass: Try a tumbler or gin balloon glass | Garnish: Wildflowers
For the raspberry cordial, stir together 500 grams of caster sugar with one litre of water and 200g raspberries in a pan. Bring it to the boil and simmer for 15 minutes. Let it cool down, strain and refrigerate.
*Or, if using a raspberry fermentation, weigh 20 grams of raspberries, add 5 grams of salt and wait three to four days. Stir all the ingredients with ice and serve in a rocks glass over ice. Garnish with wildflowers.
A celebration of one of Britain’s best-loved summer berries, this cocktail has a bittersweet character and a refreshing, fruity finish. Light and amble, this drink is perfect for a sunny afternoon tipple.
30ml Caorunn Gin | 10ml Campari | 2.5ml cider vinegar | ¼ apple | 1 blackberry | 10ml sugar syrup
Glass: A tumbler | Garnish: Blackberries
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.
If you fancy more cocktail ideas, click here to see the full range of cocktail recipes.
You can pick up a bottle of Caorunn in selected Waitrose, Sainsbury’s and Tesco stores, The Whisky Shop and other specialist spirit retailers. RRP £29