Clean eating guru Stacie Stewart creates natural tonics to balance perfectly with the refreshing taste of Caorunn Gin.
The refreshingly tonics have been inspired by Caorunn’s locally foraged Celtic botanicals, hand-picked by Gin Master Simon Buley on the hills surrounding the Balmenach Distillery. Each of the four tonics has been designed exclusively by Stacie because of her passion for using natural ingredients, raw foods and drinks. 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 Gin has depth in every drop; 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 burning ‘The 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 to 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, 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 Brighton Foodies Festival. The drinks can also be created at home by following Stacie‘s recipes:
The Red Apple Rose:
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:
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.
Coconut sugar (for the rim)
Lemon slice to garnish.
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- serve with a floating slice of lemon and a coconut sugar rim. (A delicious twist on this is to add a chopped-up lemongrass stalk to the shaker).
The Citrus Cooler:
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
Orange peel twist to garnish
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 an orange peel twist.
Visit: www.caorunngin.com/ for further details. Caorunn available from £28.