Caorunn’s brand ambassador and gin connoisseur Ervin Trykowski’s contemporary twists on cocktail classics

Poppy Blush

• 37.5ml Caorunn Gin
• 12.5ml Poppy liqueur
• 12.5ml Dubonnet
• 25ml lemon juice
• 25ml apple juice
• 25ml rhubarb syrup
• Egg white

Place all ingredients in a Boston shaker, shake without ice and then with ice (this helps get a froth from the egg white).  Double strain into a martini glass and garnish with a basil leaf.