In honor of the Scottish poet Robert Burns, Burns Night is held annually on January 25. While most celebrate the Scottish bard by raising a dram of whisky on his birthday, Caorunn Gin has a delicious alternative for this famed ‘Ginuary’ night.
Inspired by Cranachan – a traditional Scottish dessert generally made of oats, cream, whisky, and raspberries – the Cranachan Cocktail made with Caorunn Gin, is a play on this popular pudding.
1- 1/4 oz. Caorunn Gin
1/2 oz. Calvados
1/2 oz. Honey Syrup
1/2 oz. Fresh squeezed lemon juice
3/4 oz. Pasteurized egg white
Shake first six ingredients and double strain into a highball glass filled with ice and top with soda water.
Garnish with a large cinnamon stick and dust with cinnamon sugar.
Information about Caorunn Gin!
Caorunn is crafted by Gin Master, Simon Buley using a combination of traditional gin botanicals (juniper berries, orange peel, lemon peel, angelica root and cassia bark) and five wild foraged Celtic botanicals (sourced within walking distance of the distillery). The gin is made at Balmenach, a working whisky distillery in the boreal forest located within the Cairngorms National Park. It is the only gin produced using a Copper Berry Chamber, (the Copper Berry Chamber was invented in the 1920s for perfume – Caorunn has the only working Copper Berry Chamber in the world) to create the unique aromatic and taste profile for Caorunn.
Gathered before the production run, the local botanicals include
– Rowan Berry (Gaelic: Caorunn), thrives on hills and rocky, peaty soil; adds notes of bitterness
– Dandelion: Contributes herbal notes with a hint of sharpness
– Coul Blush Apple: A dessert apple unique to Scotland; brings crisp acidity and a clean, sweet taste
– Bog Myrtle (Sweet Gale): Infuses a soft, sweet aroma and notes of spice
– Scottish Heather: An integral botanical of the Highland landscape, allows subtle perfumed undertones with a nuance of honey
The result is a modern London Dry Gin in style, which Simon describes as “A dry and crisp, aromatic taste with a fruity, floral touch and a long dry finish.”
Not made with the Caorunn Gin, but equally very much part of the Scottish aesthete are two more cocktails for your sipping pleasure!
(Fresh orange and lemon juices are stirred together with Stroma along with fresh ginger and sugar then soothed with hot water.)
1 3/4 oz. Stroma
1/3 oz. fresh orange
1/3 oz. fresh lemon
1 teaspoon sugar (or to taste)
4 thumbnail size pieces of fresh ginger
Add all ingredients to a saucepan and slowly heat,
Strain into a footed glass with a handle,
Garnish with orange zest.
Blood & Sand
2 oz Speyburn Arranta Casks Single Malt
1/2 oz Cherry Heering
1/2 oz Martini & Rossi Sweet Vermouth
1 oz Orange Juice
Shake all ingredients very, very well and strain into a chilled cocktail glass.
These great recipes provide diversity in spirits for your weekend party or get-togethers. You might want to think about having a pot-luck dinner to celebrate Burn’s birthday see about a local restaurant that is going to celebrate that great event!
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