As the weather warms up, the lure of a gin cocktail becomes compelling. Here are three to tickle your tastebuds from Caorunn.

Caorunn {pronounced ‘ka-roon’} is inspired by the Gaelic word for ‘Rowan Berry’. Caorunn Gin has been handcrafted in small batches at Balmenach Distillery in the Scottish Highlands since 2008.

They use Scotland’s natural pantry to hand-forage the rowan berry, along with four other Celtic botanicals; all of which can be found within a ten-minute walk of the distillery. This unique blend of botanicals is distilled in the world’s only working Copper Berry Chamber to extract maximum flavour.

Caorunn Gin

Honey Blossom Spritz

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The ‘Honeyblossom Spritz’ is a joyful cocktail, ideal for Easter parties and gatherings. The floral notes of the Caorunn Classic shine through when paired with orange wine and lime juice, for a refreshing burst of flavour. The addition of homemade honey syrup adds a delicate sweetness to please the tastebuds. Top with vibrant seasonal berries and fresh mint leaves for that extra springtime feel!


•        50ml Caorunn Classic

•        30ml Orange wine

•        15ml Lime juice

•        15ml Honey syrup*

•        Seasonal berries

•        Mint leaves


Combine Caorunn Classic, orange wine, lime juice and honey syrup in a cocktail shaker with ice and shake vigorously for 60 seconds. Strain into a highball glass with crushed ice. Garnish with seasonal berries and mint leaves.

*Honey Syrup 


100gr honey

100ml warm water


Add 1-part warm water to 1 part honey & stir.

Easter Garden Twist

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A refreshing spring cocktail, the ‘Easter Garden Twist’ has a lively botanical profile. Combined with the tangy sweetness of a homemade rhubarb syrup, and the bittersweet notes of Aperol, it offers a delightful twist on traditional seasonal flavours. The splash of lemon juice, topped with soda water, provides an effervescence reminiscent of a sunny springtime garden.


•        10ml Caorunn Classic

•        30ml Rhubarb syrup*

•        10ml Aperol

•        10ml Lemon juice

•        Soda water

•        Rhubarb stem


Simply stir all ingredients together and pour into a tall glass with ice. Garnish with a rhubarb stem and enjoy.

*Rhubarb Syrup


  • 400gr Rhubarb
  • 400gr Water
  • 300gr Caster sugar
  • 100gr Raspberries


Chop the rhubarb stems in small pieces. Place all the ingredients in a saucepan and bring it to boil. Reduce the temperature and simmer for about 40min until the rhubarb is soft and loose. Filter the liquid over a fine strainer, bottle it and refrigerate.

Orchard at Dusk

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The ‘Orchard at Dusk’ cocktail is a delightful digestif and the perfect finish to any Easter meal. Caorunn Classic, with its blend of botanicals, is complimented by the hot apple cider, and richness of Grand Marnier which gives a comforting warmth. The crisp apple notes and zesty brightness from the orange are balanced by a hint of spice from the cloves, like a cosy embrace reminiscent of precious family times shared.


•        40ml Caorunn Classic

•        30ml Apple cider

•        20ml Grand Marnier

•        Orange zest

•        1tsp Ground cloves


Bring the apple cider to a simmer in a small saucepan. Pour the Caorunn and Grand Marnier into a heatproof glass. Fill with hot apple cider and stir well. Garnish with the orange zest and ground cloves. Serve and enjoy.