COCKTAILS WE LOVE

INGREDIENTS 100ml Kintyre PInk gin 4 tsp raspberry syrup ice 1 large egg white Mint and fresh or frozen raspberries to garnish

METHOD Put two coupe glasses in the fridge to chill. Pour the gin and raspberry syrup into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice.

Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy. Pour the cocktail into the prepared glasses. Garnish with the mint and raspberries. INGREDIENTS 40ml Glaswegin Raspberry & Rhubarb 20ml Lime Juice 15ml ginger Syrup 3 Whole raspberries Fever-tree Ginger Ale

METHOD In a cocktail shaker add the gin, lime juice, ginger syrup and raspberries and fill with cubed ice. Shake hard and strain into a Collins glass filled with cubed ice. Top with ginger ale and garnish with a fresh raspberry.

SWEET TOOTH

INGREDIENTS

50 ml Arran Barrel Reserve 20 ml Amaretto 20 ml Creme de cacao 20 ml Pear Liqueur 3 dashes Angostura Bitters

METHOD Hard shake all ingredients over ice.

Serve with a Florentine biscuit or shortbread on the side.

ARRAN 20/20

INGREDIENTS

50 ml Arran 10 Year Old 20 ml Campari 20 Apricot Brandy 1 barspoon DOM Bénédictine

METHOD Stir over ice and serve straight up.

Float the DOM Bénédictine, garnish with orange zest. Serve with a square of orange dark chocolate on the side.

INGREDIENTS 30ml Ron Cabezon 15ml Passionfruit honey* 15ml Plum liqueur Juice of half a lemon Top up with blood orange soda

METHOD *equal weights honey and passionfruit juice. Can be subbed for pulp of half a passionfruit & 1 heaped tsp honey, loosened with a splash of hot water

Shake all but the soda with plenty of ice. Strain into a coupe or tumbler filled with ice and top with blood orange soda.

Garnish with a sprig of rosemary

Cocktails we love

RASPBERRY RHUBARB HIGHBALL

In this modern take on a classic highball, the subtly flavoured premium rhubarb mixer complements the extraordinary raspberry and rowan berry notes found in Caorunn Scottish Raspberry Gin. Our Raspberry Rhubarb Highball is colourful, fruity and seasonal.

INGREDIENTS 50ml Caorunn Scottish Raspberry 10ml Fresh Lime Juice Top with Fentimans Rhubarb Tonic Water. METHOD Build, top with Fentimans Rhubarb Tonic Water and stir. Glass: Highball with ice. Garnish: A strip of fresh rhubarb peel. INGREDIENTS 35ml Isle of Bute Heather Gin 25ml peach schnapps 50ml earl grey tea 25ml lemon juice 12.5ml lavender syrup

(Take sugar syrup and heat gently with fresh lavender.

Stir cool and strain before use.)

METHOD Add all ingredients to cocktail shaker, shake hard with cubed ice and fine strain into martini glass/coupe.

Garnish with lavender.

FRESH RASPBERRY CLOVER CLUB

Caorunn’s twist on the wellloved classic gin cocktail, the Clover Club. The fresh raspberries bring a sharpness, matching the carefully crafted tartness of raspberry and rowan berry in Caorunn Scottish Raspberry Gin. The addition of vermouth helps create a delicate and floral overall flavour profile.

INGREDIENTS

50ml Caorunn Scottish Raspberry 3 x Fresh Raspberries 15ml Dry Vermouth 10ml Lemon juice 15ml Sugar Syrup 15ml Egg White (Vegan Alternative - Chickpea Brine) METHOD

Muddle the raspberries and sugar syrup in a shaker. Add the remaining ingredients with ice and shake again until chilled, before double straining into glass. Glass: Coupette, no Ice Garnish: Skewered raspberry.