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Caorunn Apple Three Ways

Devised by Ryan Chetiyawardana.


50ml Caorunn Gin
10ml bitter cider reduction (Reduce 500ml cider with 5ml Angostura and 10ml Peychaud on a medium hob for mins, take off heat, add skin of 3 Pink Lady® apples, cool and strain.)


Stir over ice


Pink Lady® apple peel



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