Now the nights are drawing in, we can't be the only ones looking forward to battening down the hatches and making the most of some cosy nights in. After all, we got pretty god at it last year...
For a deliciously autumnal tipple, Scottish gin brand Caorunn has teamed up with world renowned mixologist Walter Pintus to createa dynamic duo of delicious drinks to wave goodbye to summer and hello to the new season. Carefully handcrafted in the Scottish Highlands, Caorunn is nurtured in small batches and quadruple-distilled, giving it an individual flavour profile, so grab your best glassware and get ready to shake up a treat.
An Afternoon in the Highlands
A sophisticated take on the classic G&T, this cocktail involves a fermentation process that brings a concentration of acidity, fruitiness and umami notes, all embraced with some quinine aromatics and a hint of floral smoke, for an extra layer of flavour.
40ml Caorunn | 30ml raspberry cordial or raspberry fermentation | 25ml lemon juice 40ml tonic water | 2ml peat whisky (we like to use anCnoc Peatheart)
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.
Cocktail Tip from Walter: This straightforward recipe can be built directly in the glass, over ice cubes. If you don’t have a measure, you can use the screw cap from a bottle, which takes roughly 10ml of liquid.
Celtic Remedy
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.
Cocktail Tip from Walter: If you don’t have a shaker, a clean, empty jar will do the job, just remember to seal it before you start shaking – and be sure to strain all the fruit out before serving.
Grab your bottle now at www.caorunngin.com
