Created by Adam Day from Peggy's bar Salford, Greater Manchester, England, for the Caorunn Cocktail Collection 2018.
45ml Caorunn Gin
10ml Lejay Creme de Cassis Dijon liqueur
20ml Freshly squeezed lemon juice
10ml Stout reduction
20ml Cawston Press Apple & Ginger
Shake ingredients and strain over ice into highball glass.
Lemon zest twist