Caorunn Gin unveils Scottish-themed cocktail recipes ahead of World Gin Day

SCOTTISH gin brand Caorunn has created two Scottish-themed cocktail recipes to celebrate World Gin Day this weekend and is encouraging gin fans to get into the spirit and create their own gin cocktails at home.

Ahead of World Gin Day tomorrow (June 13) the small-batch gin brand teamed with mixologist Walter Pitnus to create two serves: An Afternoon in the Highlands – a “sophisticated” take on a gin and tonic which features notes of “acidity, fruitiness and umami”; and Celtic Remedy, an ode to the blackberry which is said to be “perfect for a sunny afternoon tipple,” to mark the annual event.

An Afternoon in the Highlands

Ingredients: 40ml Caorunn, 30ml raspberry cordial or raspberry fermentation, 25ml lemon juice 40ml tonic water, 2ml peat whisky

Glass: Try a tumbler or gin balloon glass
Garnish: Wildflowers

Method: 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.

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

Ingredients: 30ml Caorunn Gin, 10ml Campari, 2.5ml cider vinegar, ¼ apple, 1 blackberry, 10ml sugar syrup

Glass: A tumbler
Garnish: Blackberries

Method: 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.

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.