Sip into summer with this wonderfully refreshing cocktail created by Caorunn Gin, a small batch craft spirit that has its roots in the Speyside Region of the Scottish Highlands and is made with five locally foraged gin botanicals (including Coul Blush Apple and Bog Myrtle).
Wild Forest Blackberry
- 1 3/4 oz. Caorunn Gin
- 1/4 oz. Creme de Cassis
- 1 1/4 oz. Pressed Apple Juice
- 1/2 oz. Lemon Juice
- 1/2 oz. Anise Infused Simple Syrup
- 4 Blackberries
Preparation: *Anise infused sugar syrup: Bring 1 cup sugar, 1 cup water, 2 pieces star anise to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Shake and strain with cubed ice, then crushed to the top. Garnish with lemon twist with foraged blackberries and star anise.