Created by Angelo Franchi at The White Horse, UK for the Caorunn Cocktail Collection 2018.
45ml Caorunn Gin
15ml Creme de violette liqueur
20ml Freshly squeezed lemon juice
20ml *Orange & applewood smoked dulse syrup*
15ml Pasteurised egg white
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
Dehydrated red apple slice & lemon wheel crowned with an edible flower
Chilled Coupe glass