Produced by Gin Master Simon Buley at the Balmenach Distillery in the heart of the Cairgorms National Park using the world’s only working Copper Berry Chamber, Caorunn is made from a combination of traditional gin botanicals (juniper berries, orange peel, lemon peel, angelica root and cassia bark) and five wildly foraged, hyper-local Celtic botanicals (all sourced within walking distance of the distillery).

caorunn-gin

Gathered prior to each production run, local botanicals include

  • The Rowan Berry (Gaelic: Caorunn), which thrives on hills and rocky, peaty soil and adds notes of bitterness
  • Dandelion: Contributes herbal notes with a hint of sharpness
  • Coul Blush Apple: A dessert apple unique to northern Scotland, which brings a crisp acidity and a clean, sweet taste
  • Bog Myrtle: Infuses a soft, sweet aroma and notes of spice
  • Scottish Heather: An integral botanical of the Highland landscape that allows subtle perfumed undertones with a nuance of honey

The result is a modern London Dry Gin in style, which Simon describes as “A dry and crisp, aromatic taste with a fruity, floral touch and a long dry finish.”

Here are six recipes created specifically to highlight Caorunn Gin’s wildly Scottish aromatic and taste profile from around the country.

Bikini Martini

Bikini Martini

Bikini Martini

Created by AJ Mukest for Nanking Restaurant, NYC

Ingredients:

  • 2 oz. Caorunn Scottish Gin
  • 1 oz. Chambord Raspberry Liquor
  • 1/2 oz. Dry Vermouth
  • 1/2 oz. Pineapple Juice

Preparation: Shake ingredients with ice and strain into a martini glass. Garnish with raspberries on a cocktail pick.


Orchard Negroni

Orchard Negroni

Orchard Negroni

Created by Steve Mazzuca and Hector Videla for Bathtub Gin, NYC

Ingredients:

  • 1 1/2 oz. Caorunn Scottish Gin
  • 1/4 oz. Laird’s Applejack Brandy
  • 1/4 oz. Cynar
  • 1/2 oz. Apple Syrup* (made w/Organic Red Gala Apples, Granny Smith Apples, Brown Sugar, Cinnamon, Cloves)
  • 1 dash Organic Apple Bitters
  • 1 dash Angostura bitters
  • 1 spritz Bitter Truth Pimento Dram

Preparation: Spritz a rocks glass with the Pimento Dram to coat. Add all ingredients into the glass with ice and stir. Garnish with a dehydrated apple slice and cinnamon stick.

*Apple Syrup

Bring equal parts sugar and water to a boil with one-half Red Gala apple, two cinnamon sticks and, three cloves. Allow sugar to completely dissolve, then cool for two hours.


The 37th

The 37th

The 37th

Created by Leo Duque for Barilles, Jakson Heights, NY

Ingredients:

  • 2 oz. Caorunn Scottish Gin
  • 1/2 oz. Fresh Lime Juice
  • 1 1/2 oz. Simple Syrup
  • Ginger Beer
  • 2 sprigs of Mint

Preparation: Muddle 5 mint leaves with fresh lime juice. Add simple syrup and Caorunn Gin. Shake well with ice and strain into a tall glass over fresh ice. Top with ginger beer. Garnish with a sprig of fresh mint.


The G Spot

The G Spot

The G Spot

Created by Colin Marshall for Great Northern, Denver, CO

Ingredients:

  • 1 1/2 oz. Caorunn Scottish Gin
  • Tonic water
  • Cranberry juice
  • 1/2 oz. Chambord
  • 2 dashes Orange Bitters

Preparation: Pour gin, tonic, and cranberry over ice into a rocks glass. Add 2 dashes orange bitters and float the Chambord. Garnish with a wedge of lime.


Scottish Gin Fizz

Scottish Gin Fizz

Scottish Gin Fizz

Created by Glenn & Bes for Off The Hook, Astoria, NY

Ingredients:

  • 2 oz. Caorunn Scottish Gin
  • 1 1/2 oz. St Germain Liqueur
  • 1 oz. Lemon-Thyme Syrup*
  • 1 oz. Grapefruit Juice
  • Splash of Club Soda

Preparation: Add Caorunn Gin, St Germain, lemon-thyme syrup and grapefruit juice into a shaker with ice and shake well. Strain into a rocks glass with ice and garnish with a sprig of thyme and a lemon wheel.

*Lemon-Thyme Syrup

Bring equal parts lemon juice, water and sugar with two sprigs of thyme to a boil. Make sure sugar is completely dissolved and allow to cool for two hours.


Capa Gin & Tonic

Capa Gin & Tonic

Capa GinTonic

Created by Capa at the Four Seasons Resort, Orlando FL

Ingredients:

  • 2 oz. Caorunn Scottish Gin
  • 1 200 ml bottle Fever-Tree Tonic
  • 1 Wedge of Red Apple Cut Into Thin Slices
  • 3 Juniper Berries
  • 1 Key Lime Wheel
  • 1 Raspberry
  • 1 Fennel Frond
  • 3 Micro-Flower Marigolds

Preparation: Put one ice sphere in stemless wine glass. Add Caorunn Gin. Using tweezers add garnishes: slice apple, juniper berries, key lime wheel, flowers, and a fennel frond. Top with tonic water.