Caorunn Gin: Celebrate in Style

Caorunn Gin: Celebrate in Style

If you follow me on Twitter or read my mid-march catch up post then you’ll know that I’m in the final stages of my degree. I finished and handed in my dissertation on Tuesday and it really was the best feeling, if a little emotional too as I realise that it’ll soon all be over. Needless to say, I’m on the job hunt and applying for lots of roles with a few interviews here and there. Of course, I’ll keep you all updated with how that’s going and for more regular updates follow me on twitter. To celebrate the momentous dissertation hand in, some cocktails may be needed. When I was in London for the Makeup Revolution 3rd Birthday Party (post coming soon) I met up with Amanda Bootes who gave me some Caorunn Gin to try and a few cocktail suggestions too.

About Caorunn

Caorunn is a small batch gin which is produced in the Scottish Highlands and is infused with five locally foraged botanicals including dandelion, heather, coul blush apple, bog myrtle and rowan berry along with six traditional gin botanicals and natural Scottish water.

The name Caorunn comes from the Gaelic name for Rowan Berry, which grows wild within a 5 minute walk from the distillery. It’s handpicked, with the other four Scottish botanicals, and infused for each bottle. The Scottish ingredients also inspire the striking bottle, which has five sides to represent the five botanicals.

Serving Suggestion

One of the serving suggestions for a gin and tonic made with Caorunn is to add thin slices of red apple along with premium tonic water and lots of ice. While I’m not a huge fan of tonic this sounds like a great serving suggestion but also makes me want to try the gin with a can of Appletiser and lots of ice.


I’ve picked out my favourites from the cocktail list which are below and I hope you give a few of them a try.

Red Carpet Bubbles

  • 30ml Caorunn
  • 20ml Dolin Chamberyzette strawberry aperitif
  • 10ml Chambord liqueur
  • ¼ Small red apple
  • 5ml Lemon juice
  • 60ml Dry Sparkling Wine

Method: Muddle, shake, double strain and top with the sparkling wine

Glassware: Champagne flute

Garnish: Lemon zest

Spring Strong Water

  • 50ml Caorunn
  • 15ml Sour Apple Syrup (*see ingredients below)
  • 10ml St. Germain elderflower liqueur
  • 2 bar spoons Sherry Vinegar

Method: Stir and strain

Glassware: Nick &Nora

Garnish: Orange zest. Twist with emphasis to eliminate undesired vinegar aroma on the nose.

*To make the sour apple syrup mix water, sugar, red apples, malic acid, apple juice and star anise.

Price and Purchase Info

Caorunn Gin is available in selected Waitrose (RRP: £27), Sainsbury’s (RRP: £26), Tesco (RRP: £27) stores and also Harvey Nichols, Fortnum and Mason, Oddbins, The Conran Shop, Spirited Wines, The Whisky Shop and spirit specialists (RRP: £28.49).

How do you drink your gin? Will you be giving these Caorunn Gin cocktails a try?

Leave me a comment or find me on Twitter.



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