Shake up some homemade cocktails with recipes inspired by Highland gin Caorunn’s Scottish craftsmanship, and created by world-class mixologist, Walter Pintus
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
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.
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
In a shaker, muddle the apple and the blackberry together. Add the rest of the 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.