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On Monday 18th of May we were joined by some of London’s top bartenders for a foraging adventure in the capital.

Our urban foraging expert, Dave Winnard, lead the trip, imparting his wealth of foraging know-how to help us unearth truly wild cocktail ingredients.  Having successfully harvested a variety of seasonal herbs and botanicals we headed to behind the bar to begin experimenting with our freshly foraged bounty. After an afternoon of muddling, shaking and stirring it was time to taste the creations - and we must admit a suite of scrumptious seasonal cocktails may just be the perfect end to a busy day! 

We're sure you'll agree that it simply wouldn’t be fair to keep the recipes to ourselves so today would like to share with you one of the most delectable, The Fluffy Scotsman. This luxurious sip was created Jake Blanch of Casita Bar and we believe it’s a drink that gloriously brings to life exactly why fresh, foraged ingredients make a fantastic addition to your cocktail.

The Fluffy Scotsman Cocktail Recipe.

Ingredients:
• 50ml Caorunn Gin
• 15ml foraged dandelion & burdock syrup
• 20ml St Germain
• 25ml lemon juice
• 5ml gomme
• 5 raspberries
• egg white

Glass:
Coupette

Method:
Hard shake, double strain into glass, garnish with a raspberry.

For more cocktail inspiration please click here.

International Beverage Holdings Ltd

Balmenach Road
Cromdale
Grantown-on-Spey
PH26 3PF

Email: contact@caorunngin.com

Telephone: + 44 (0)1479 874933 

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