Poppy Blush

Caorunn’s brand ambassador and gin connoisseur Ervin Trykowski’s contemporary twists on cocktail classics

Poppy Blush

  • 37.5ml Caorunn Gin
  • 12.5ml Poppy liqueur
  • 12.5ml Dubonnet
  • 25ml lemon juice
  • 25ml apple juice
  • 25ml rhubarb syrup
  • Egg white

Place all ingredients in a Boston shaker, shake without ice and then with ice (this helps get a froth from the egg white).  Double strain into a martini glass and garnish with a basil leaf.

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