Created in 2018 for the Caorunn Cocktail Collection by Vincenzo Palermo at APT, Rome, Italy.
50ml Caorunn Gin
10ml Homemade Coul Blush Apple Jam
7.5ml Calvados Brandy
15ml Freshly squeezed lemon juice
2 dashes Lemon Bitters
Stir the Caorunn and Coul Blush Apple Jam in shaker.
Add the remaining ingredients, mix in shaker and strain into
a chilled coupe.
Or dry shake (without ice) all ingredients in shaker, add ice then shake ingredients with ice.
Sliced apple fan