In between bar visits in Malmö (Sweden’s third city) we wanted to do a cocktail of our own at our hotel room. In the mini bar was a locally produced juice – Kullamust – made of apples, raspberry and mint. Extra nice that there was no added sugar to this juice. We also happened to have two miniature bottles of Caorunn gin, and an ice machine in the corridor. This fruitful trio resulted in a ruby red long drink, high on fruit but with a stable gin base.
After running out of gin we also tried to mix the Kullamust with whisky, and also this created a pleasant cocktail with the high alcohol from the whiskey being balanced out with the fruitiness of the apples and raspberries.