COCKTAILS: Scottish Flower
Caorunn Scottish Gin
I was most curious about Caorunn, the small-batch Scottish gin made with foraged Celtic botanicals. We’re a gin-loving group (and good thing, because we had at least three very different gins on the table that night), and Lissa had little trouble matching it up with floral notes from the FRUITLAB Hibiscus Organic Liqueur (one of my staples, actually) and the makes-everything-better St. Germain elderflower liqueur.
I even contributed to this recipe! It was my idea to add just the tiniest bit of simple syrup to improve its mouthfeel. Another one of my favorites from the evening.
- 2 1/2 oz Caorunn Scottish Gin
- 1/2 oz St. Germain elderflower liqueur
- 3/4 oz FRUITLAB Organic Hibiscus Liqueur
- 1/2 oz fresh lemon juice
- 1/4 oz simple syrup
Combine over ice and strain into a pretty glass.