Mourning summer? Caorunn have you covered with their Autumn Cocktail.

Mourning summer? Caorunn have you covered with their Autumn Cocktail.
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Summer might be over – but who cares! It’s an excuse to celebrate the changing of the seasons with an autumn cocktail!

Okay, so holiday time might be disappearing as fast as the sun behind grey clouds, but there are loads of things to look forward to – crisp, misty mornings; firesides; toasty scarves; and the wonderful bounty that autumn brings. The hedgerows are resplendent with berries, and warming spices suddenly start popping up all over the place.

So it makes sense that one of our favourite gins, Caorunn, should come up with a delicious drink to perfectly capture this time of year – the Autumn garden G&T. Famous for including five locally foraged botanicals from the Highlands of Scotland, the tipple fantastically incorporates sweet Red Delicious Apple, the tart zing of rhubarb, and the warming spice of ginger. Follow the recipe below to concoct this pimped up Gin and Tonic:

1) Gather image1) Gather your ingredients:

Caorunn Gin is necessary, along with our favourite tonic, Fever-Tree. Then it’s time for the garnish. Grab a Red Delicious- either a shiny supermarket variety, or make a detour through a wood-smoke scented orchard on your way home and scrump yourself a dropped apple. You’ll also need the ruddy stalks of rhubarb and a gnarled root of ginger to add a tasty heat.



2) Cut up your garnish

Slice the apple, rhubarb and ginger into juliennes – purely for garnish, we might add, as some are not wonderful eaten raw. But they will add a lovely autumnal hint to your G&T.

2) Cut image









3) Assemble

Pour a generous double shot of Caorunn into a High-Ball glass, top with tonic, and then decorate with your garnish – and voila! A sophisticated, warming G&T to tickle your autumn taste-buds.

3) Assemble_drink image









4) Drink, of course!

…Preferably sitting outside next to a toasty bonfire, with a rug over your knees, a sickle moon just visible in the dusky sky, and the scent of roasting chestnuts on the air.


Written by Rebecca Milford

Posted: September 11, 2015

Rebecca is a cocktail connoisseur & fan of good nosh. A PR whizz with a gold medal in bar hopping, you can follow her on Twitter here.