The Ballad of the Dandelion
Created in 2018 for the Caorunn Cocktail Collection by Antony Pearman at Alston Bar & Beef, Manchester, England.
60ml Caorunn Gin
12.5ml Homemade dandelion root syrup
12.5ml Freshly squeezed orange juice
25 ml Egg white
1 pinch salt
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.
Orange zest twist & atomiser spray of dandelion root infused with Caorunn