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