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Caorunn Classic Gibson

Devised at The Arts Club.

Ingredients

50ml Caorunn Gin
25ml Lillet Rouge
25ml raspberry and basil cordial (Place 250g raspberries, 250ml water, 500g sugar, 3g citric acid, 3g malic, 1g tartaric acid and 50g basil leaves in a vac pac bag, cool at 55C for 1 hour, strain without pressing to get a clear cordial.)

Method

Stir over ice

Garnish

Cocktail onion(s)

Glass

Martini/Coupette

All Cocktails

Where to enjoy

A Truly Scottish Gin

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