October 2nd is Scottish Gin Day and what better way to celebrate than three fantastic fall cocktails featuring a Scottish Gin?
Based in the Scottish Highlands, Caorunn Gin has been handcrafting small batches of their spirits since 2000. The brand uses a blend of five Celtic botanicals including Rowen berries, in fact, the name Caorunn comes from the Gaelic word for Rowen Berries.
Along with a blend of classic gin botanicals Caorunn uses Rowan berries, heather, coul blush apple, dandelion, and bog myrtle. Each ingredient is classically Scottish and can be found within a ten-minute walk of the distillery. The unique blend of botanicals makes for a slightly spicy, invigorating gin that’s perfect for versatile cocktails.
- 1 3/4 oz. Caorunn
- 3/4 oz. Lemon
- 1/2 oz. Sugar Syrup
- tsp. of Sauvignon Blanc
- 1 Egg white or 1/4 oz. chickpea water
Preparation: Shake all ingredients without ice (dry shake), add ice and shake again (wet shake), then double strain into a cocktail glass. Garnish with a sprig of thyme.
Pink Lady Spritz
- 1 3/4 oz. Caorunn Gin
- 1 oz. Pink Lady cordial* (or cloudy apple juice)
- 3/4 oz. Fresh lime juice
- Top with soda
Preparation: Build the first three ingredients in stemmed wine glass with cubed ice. Top with soda water and garnish with a rolled red apple peel with mint leaf garnish.
*To make the Pink Lady Cordial: Chop 4 Pink Lady apples, and simmer in a pan with 1 liter of water for 10 minutes. Strain and combine 2 parts of the liquid to 1 part sugar, with the juice of 3 limes. This delicious ingredient will keep for 1 week in the fridge.
Pumpkin Spiced Spritz
Recipe by Walter Pintus
- 1 1/4 oz. Caorunn Gin
- 1 1/2 oz. Spiced Pumpkin Shrub*
- 1 3/4 oz. Soda Water
- 5 dashes Peychaud’s Bitters
Preparation: Build in a glass over ice. Garnish with discarded pumpkin ash.
*Spiced Pumpkin Shrub
- 500g Caster Sugar
- 500g Pumpkin
- 500g Apple Cider Vinegar
Preparation: Mix caster sugar, spices and pumpkin and leave it to rest in the fridge for 48h. Add the vinegar and blend the ingredients. Fine strain bottle it and refrigerate.