Caramel Apple Cocktail

A refreshing cocktail inspired by the carnival's Candied Apples, made with Caorunn Gin, Calvados, freshly pressed Granny Smith Apples and Caramelized Spun Sugar on top.

Servings 1 cocktail
Author Monica C


  • 1.25 oz Caorunn Gin
  • 1/3 oz Calvados G.E. Massenez Vieux Calvados Used Here
  • 1/2 oz Verjus Featherstone Used Here
  • 2/3 oz Fresh Pressed Granny Smith Apple Juice
  • 1/3 oz Orgeat Syrup
  • 2 dashes Peychaud Bitter
  • 1 Ball of Spun Sugar


  1. In a shaker, add all the ingredients (except Spun Sugar), fill the shaker half way with ice and shake well.

  2. Strain into chilled Coupe or Nick and Nora Glass.

  3. Garnish with Spun Sugar Ball on top

Recipe Notes

For the Orgeat Syrup recipe used here, make sure to follow the link attached.