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Angelo's Summer

Created by Angelo Franchi at The White Horse, UK for the Caorunn Cocktail Collection 2018. 

Ingredients

45ml Caorunn Gin
15ml Creme de violette liqueur
20ml Freshly squeezed lemon juice
20ml *Orange & applewood smoked dulse syrup*
15ml Pasteurised egg white

 

Method

Combine all ingredients in shaker and strain into a chilled glass.

 

*To make orange & applewood smoked dulse syrup (250 ml)
5g Mara applewood and smoked dulse seaweed
1 full peeled orange
250ml sugar syrup 1:1
Put all ingredients in a sauce pan and for 15 minutes at low/medium heat

 

 

Garnish

Dehydrated red apple slice & lemon wheel crowned with an edible flower

Glass

Chilled Coupe glass

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