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The Ballad of the Dandelion

Created in 2018 for the Caorunn Cocktail Collection by Antony Pearman at Alston Bar & Beef, Manchester, England.

Ingredients

60ml Caorunn Gin
12.5ml Homemade dandelion root syrup
12.5ml Freshly squeezed orange juice
25 ml Egg white
1 pinch salt

Method

Mix all ingredients in a shaker with ice before straining back into a shaker. Then dry shake (without ice) and fine strain into a chilled Copa glass.

Garnish

Orange zest twist & atomiser spray of dandelion root infused with Caorunn

Glass

Copa glass

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