Apple & Caorunn
Created in June 2018 by Jose Antonia Benitez Delgado at Trigueros, Huelva for the Caorunn Cocktail Collection 2018.
Ingredients
45ml Caorunn Gin (cinnamon infused)
60ml Pressed apple juice
60ml Freshly squeezed orange juice
20ml Triple sec liqueur
10ml Gooseberry syrup
Method
Put ingredients in blender with ice and blend until smooth.
Garnish
Orange zest twist and a dehydrated apple slice
Glass
Rocks glass
