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Caorunn - A Truly Scottish Gin 

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By Jay Hopkins

Caorunn is a small batch distilled Scottish Gin infused with 11 botanicals, including five Celtic botanicals which are referenced in the five points of their asterisk logo. This unique spirit draws on the heritage, craft and expertise of the Celtic people to harness Scotland’s unique natural resources and age-old botanicals. It is a handcrafted Scottish Gin with strong tradition from a bygone era offering a naturally balanced, pure drink, grounded in place, time and culture.

Caorunn is distilled at Balmenach Distillery, which traces its roots back to 1824, makes it one of the oldest distilleries in the Speyside region of the Scottish Highlands. The pure grain spirit is vaporised through our Unique Copper Berry Chamber that was made in the 1920’s, when gin was produced with a slow process to enable enough time to infuse the subtle flavour of the botanicals.

This is a full-bodied gin that delivers a unique and everlasting finish. Great for mixing with a wide array of cocktails, or standing on its own in an ultra-dry martini, my favorite.

www.caorunngin.com

Caorunn Apple Smash
Ingredients
  • 50ml Caorunn Gin
  • 200ml Fentimans tonic water
  • 1/4 Red apple
  • 1/4 Green apple
  • 2 Cloves
Glass
  • Sling Glass
Garnish
  • Sliced red and green apples
Method
  • Muddle the quartered apples into the gin in a cocktail shaker. Add the cloves and shake hard until cold. Double strain over cubed ice and top up with Fentimans tonic water.

By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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