Caorunn Gin announces launch of ‘Forage to Glass’

Caorunn Gin has announced the launch of global initiative ‘Forage to Glass’, a series of sessions aimed to highlight the ”importance of locally-foraged ingredients in gin”.   

The company will hold “interactive experiences” for bartenders and industry experts where they are encouraged to forage for their own botanicals to use in their gin-based cocktails. 

‘Forage to Glass’ UK will start in Manchester on July 9 with urban forager, David Winnward.

Caorunn Gin’s global brand manager, Ibolya Bakos-Tonner, said: “We’re really excited about the new Forage to Glass global initiative as it will be a unique opportunity for bartenders and cocktail connoisseurs to learn more about the five wild foraged botanicals in Caorunn Gin and how best to incorporate indigenous ingredients in their own cocktails.

“Terroir can really dimensionalise a cocktail and it has already started to transform the way that bartenders are using regional elements to surprise and delight consumers.”

Participants will be briefed on sustainable foraging and foraging laws before harvesting a variety of herbs and botanicals, including rowan berry and bog myrtle - botanicals found in Caorunn Gin.

The company has worked with mixologists across the US- New York, San Francisco, Chicago and New Orleans- to create four cocktails using locally-foraged ingredients from each area.

The four cocktails will be showcased at this month’s Tales of the Cocktail in New Orleans.

Prospect Park Bramble, created by Vince Favella, The Bar Room, NYC consists of:1.5 oz. Caorunn Gin, 3/4 oz. Lemon Juice, 1/2 oz. Simple Syrup (1:1), 1/4 oz. Crème de Mure, 3 Whole Blackberries. Shake all ingredients, except berries and Crème de Mure. Muddle berries in a rocks glass. Pour whipped ingredients over berries and top with pellet or crushed ice. Garnish with blackberries.

Blowin’ in the Wind, Created by Craig Hiljus, Jimmy, Chicago consists of: 2 oz. Caorunn Gin, 1 oz., Cattail Juice, 1/2 oz. Fresh Lemon, 1/2 oz. Dandelion Syrup, 1 dash Chicago-Foraged Bitters, Oyster leaf for garnish. Shake all ingredients (except garnish) in a tin with ice. Double strain into a Coupe glass. Slap an Oyster Leaf to release oils and gently place on the cocktail as a garnish.

The Sassy File, created by Kirk Estopinal, Cure, New Orleans, comprises of: 2 oz. Caorunn Gin, 1/4 oz. Sassafras Tea Syrup*. Served on the rocks.

*Sassafras tea syrup: 1 tbsp. finely ground fresh sassafras leaf, 1 cup Water, 1 cup Demerara Sugar. Heat water and sassafras to 190°F for five minutes. Remove from heat and allow mixture to cool and settle. Pour through a jelly strainer bag. Add the sugar and stir to incorporate.

Oakland Thorntree, created by Jennifer Colliau, The Interval, San Francisco, comprises of: 2 oz. Caorunn Gin, 3/4 oz. Apple-Acacia Syrup*, Meyer lemon zest for garnish. Stir over ice and strain onto a large ice cube.

*Apple-acacia syrup (makes about 50 oz. 1 cup Caorunn Gin, 3 1/2 lbs. Granny Smith Apples, 40 bunches Fresh Acacia Flowers, 6 cups Water, 4 cups Sugar, Divided, Juice and Zest of 2 Meyer Lemons. Separate acacia flowers by removing them from their stems, keeping only the blossoms and pistils. Coarsely chop the apples and add to a pan with the water. Bring to a boil and simmer, cover for 30 minutes or until the apples have broken down. Strain through a chinois, discarding solids. Return liquid to pan and add 2 1/2 cups sugar and Meyer lemon zest. Warm until sugar is dissolved. Add Acacia flowers and cover with a sheet of parchment to keep flowers submerged. Refrigerate for three days. On the third day, strain out the flowers and zest and put them into a bowl with the Caorunn Gin. Let sit overnight, keeping the apple syrup refrigerated. On the fourth day, strain the flowers and discard, adding the infused gin to the syrup along with remaining 1 1/2 cups sugar and Meyer lemon juice. Strain through muslin. Heat to 180°F and bottle.