Caorunn Small Batch Scottish Gin announced the “Big Apple Cocktail Contest” for all New York City bartenders. Caorunn (pronounced “ka-roon”) is made from a perfectly balanced mix of six traditional ingredients and the infusion of five Celtic botanicals, including Coul Blush Apple.
With the launch of the gin in New York City comes a challenge to Mixology masters to create a cocktail that is uniquely “New York” in falvor and character. It must bring the Coul Blush Apple botanical to life and complement the four other Celtic botanicals, which are Rowan Berry, Bog Myrtle, Dandelion and Heather. These authentic botanicals give Caorunn its fresh and full bodied taste.
The contest begins March 17, 2011 and entries will be accepted via the website at www.caorunngin.com until April 11, 2011. Submissions should include a photo of the cocktail, recipe, the technique to build the drink and a description of the bartender’s inspiration.
The winning cocktail will be chosen from among five finalist submissions by Gin Master Simon Buley at a New York City launch event in April. The creator will win a trip to Tales of the Cocktail 2011 in New Orleans where the cocktail will be featured as Caorunn’s Big Apple Cocktail of the Year.
