The Devil’s Orchard



  • 1½ oz. Caorunn Gin
  • ¾ oz. Calvados
  • ¾ oz. Cranberry Juice
  • ¾ oz. Fresh Apple Juice
  • ½ oz. Fresh Lemon Juice
  • ¼ oz. Ginger Syrup*
  • 2 dashes Angostura Bitters

  • Add all ingredients to a mixing glass. Stir, briefly, to chill and double-strain into a martini glass. Garnish with an apple slice and mint sprig.

  • *See our Ginger Syrup recipe/video.

Created by Sweden’s Jens Holmgren, this light, delicate, and refreshing cocktail offers up wonderful complexity with its pleasant apple flavors and hints of cinnamon (from the Angostura). We stir this cocktail as we believe it drinks best at around 40-degrees (that’s 4-1/2 degrees Celsius – for those in Sweden!). When super-chilled, one misses out on the delightful apple nose and the freshness and liveliness of this drink. A great autumnal cocktail, we enjoy it on its own or alongside a slab of blue cheese. We prefer using sweeter apples, but mix it up as each varietal offers up its own nuance. (We steer clear of overly-tart apples as they overshadow the botanical notes from the delicate Caorunn Gin.) If you enjoy this, be certain to check out our take on this cocktail: The Devil’s Dram. Cheers!


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