Recently at the Foodie’s festival Brighton I came across one of the loveliest tasting gins I have encounted which was Caorunn (pronounced ‘ka-roon’) Gin. Carefully handcrafted in the Scottish Highlands, you already know you’re on to a winner. But it gets better. The premium and contemporary Scottish gin has enlisted the expertise of ‘natural eating guru’ Stacie Stewart to create four tonics that balance perfectly with the refreshing taste of Caorunn gin.

The refreshingly tonics have been inspired by Caorunn’s locally-foraged Celtic botanicals. Harnessing Scotland’s unique natural resources, Gin master Simon Buley hand-picks the botanicals from the hills surrounding the breath-taking setting of Balmenach Distillery in the Cairngorms National Park. Each of the four tonics have been designed exclusively by Stacie who has a passion for using raw, natural ingredients. The home-made ingredients are bursting with health benefits without compromising on taste.

Stacie – who presents Channel 4 programme’s What’s Cooking and How to Lose Weight Well as well as being the founder of Eat Naked, the clean eating deli in her hometown of Brighton – developed the refreshing selection of natural tonics for gin fans who want natural goodness, vitamins and vitality from their drink.

Caorunn is refreshingly different, it is dry and crisp while still being fresh and floral on the nose and is the perfect gin to mix with fresh, home-made ingredients. The collection includes the immune system boosting The Red Apple Rose, cleansing The Fresh Mint Zing, digestion enhancing The Zest and Honey and fat burningThe Citrus Cooler.

The benefits of the natural ingredients are:

The Red Apple Rose: Red apples contain high amounts of antioxidants and vitamin C which are key elements of a robust immune system. 

The Fresh Mint Zing: Mint is known for its ability to aid digestion, relax the body and helps cleanse the body.

The Zest and Honey: Manuka Honey is a rich source of amino acids, vitamins and minerals including B6, calcium and iron. It aids digestion and is good for clear skin and strong nails.

The Citrus Cooler: Not only are citrus fruits high in vitamin C, they are rich in flavonoids and antioxidants that can neutralise free radicals and may improve blood flow. As well as boosting your metabolism to help aid weight loss.

Stacie Stewart says: “The way in which Caorunn is mastered to perfection with depth in every detail, hand-crafted and infused with five foraged natural botanicals from the Speyside Hills (including dandelion, heather, coul blush apple, bog myrtle and rowan berry) really inspired me, as there is already so much goodness in these organic ingredients. The name Caorunn even comes from the Gaelic name for Rowan Berry, which grows wild within a five-minute walk from the distillery.”

Stacie continues: “There are so many benefits of using natural ingredients, most importantly, the incredible taste. I always try to encourage people to eat natural ingredients where possible.”

Caorunn Gin Master Simon Buley says: “There is no better feeling than savouring drinks made with hand-picked ingredients. Not only do they taste better, but it also connects you to the natural world and the wonders it offers. Every sip of Caorunn gin provides you with a truly aromatic taste adventure through the rugged Scottish Highlands, yet delivers a clean and versatile taste which is perfect to mix into any traditional or contemporary cocktail. The tonics that Stacie has developed are delightful, the balanced flavour of Caorunn is enhanced by the natural, cold pressed ingredients.”

The natural tonics are available from Eat Naked and from the Caorunn stand at the Foodies Festival. The drinks can also be created at home by following Stacie’s recipes:

The Red Apple Rose:
Glass: Martini

50ml of Caorunn gin
25ml Shot of Red apple juice
25ml Shot of Rosehip syrup
1 Dehydrated red apple slice.

Method: In a shaker with ice, combine Caorunn, red apple juice and rosehip syrup and shake. Serve in a martini glass filled with crushed ice and a dehydrated red apple slice on the rim.

The Fresh Mint Zing:
Glass: Short
50ml of Caorunn Gin
2 Juniper berries
½ Red Apple + slices to garnish

Juice of ½ Lemon
2 Sprigs of mint.
Soda water to top.

 Method: In a shaker, muddle together the juniper berries with a sprig of mint and half a red apple. Add ice, 50mls of Caorunn gin and the juice of half a lemon, shake hard and serve in a short glass filled with slices of red apple and topped up with soda water. A mint sprig to serve.

The Zest and Honey:
Glass: Vintage martini glass. 
50ml Caorunn Gin
10g Manuka Honey
Juice of 1 Lemon
Dash of water

Method: In a shaker with ice, combine Caorunn with the Manuka honey, a dash of water and the juice of 1 lemon. Shake hard and strain into a martini glass

The Citrus Cooler:
Glass: Long
50ml Caorunn Gin
25ml of freshly squeezed or cold pressed Red apple juice
25ml of freshly squeezed or cold pressed Orange juice
25ml of freshly squeezed or cold pressed Pineapple juice
½ tsp of Turmeric.
Soda water to top
Dehydrated Orange Slice 

Method: In a shaker with ice, combine Caorunn, apple, orange and pineapple juice and turmeric. Shake hard and strain into a long glass filled with ice and top up with soda water. Garnish with a dehydrated orange slice.

Make sure to check out the Carorunn stand and try Stacie’s refreshing and healthy tonics at the Foodies Festival. Here is a list of when they’re next taking place:

London, Syon Park: May 27, 28, 29

Newcastle, Exhibition Park: June 2, 3, 4

Birmingham, Cannon Hill Park: June 23, 24 & 25

London, Blackheath Common: July 7, 8, 9

Cheshire, Tatton Park: July 14, 15 & 16

Edinburgh, Inverleith Park: August 4, 5 & 6

London, Alexandra Palace: August 26, 27 & 28

Oxford, South Parks: September 1, 2, 3

http://foodiesfestival.com/