Mons Meg
The premium and contemporary Scottish gin, Caorunn (pronounced ‘ka-roon’) has collaborated with the critically acclaimed gin mixologist Tristan Stephenson to handcraft two cocktails that showcase Caorunn’s signature apple botanical.
Caorunn’s locally foraged Celtic botanicals include coul blush apple, dandelion, heather, bog myrtle and rowan berry which are hand-picked,
distilled and infused by Gin Master Simon Buley on the Speyside hills surrounding the Balmenach Distillery.
Tristan’s wealth of gin knowledge, as the author of the Gin Palace and founder of the award-winning gin bar, The Whistling Shop, has helped him
to create The Mons Meg. The effervescent Mons Meg is based on the classic French 75 cocktail but with a Scottish twist. Just as the French 75 is named after a cannon, so is this Caorunn cocktail which is notably named after Scotland’s most famous cannon, Mons Meg.
Create Farm Apple Shrub by combining equal parts cloudy apple juice, cider vinegar and heather honey, stirring until the honey dissolves. Use a little heat to speed up the process, but make sure everything is cooled down before adding to the cocktail. Will keep in the fridge for at least 3 months.
Cool ingredients and glasses in the fridge before making the cocktail. Measure and pour the Caorunn and Farm Apple Shrub into a flute and carefully top up with your sparkling wine of choice before adding the red apple slice to the rim of the glass.
