Lachlan's Antiscorbutic
Ingredients
- 1 1⁄2 oz Rutte Celery Dry Gin
- 1⁄4 oz Giffard Crème de Framboise
- 1⁄2 oz Lime juice
- 1⁄4 oz Sugar syrup 'rich'
- 1⁄12 oz Pickle juice/brine/vinegar from pickled cucumber/gherkin
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of fresh raspberry.
Method:
- SHAKE all ingredients with ice.
- STRAIN into chilled glass.
Garnish:
- Garnish with raspberry.
Nutrition:
One serving of Lachlan's Antiscorbutic contains 163 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 2016 by Keli Rivers at Whitechapel Bar, San Francisco, USA. Keli presented this very tasty cocktail at a seminar on gin and genever at Tales of the Cocktail in July 2016, which is where we were lucky enough to first try it. Originally made with Rutte Celery Gin, the flavour of this gin contributes greatly to that of the finished cocktail.
Review:
With its delicate shade of pink from a splash of raspberry liqueur, this cocktail is feistier than it appears with salty gherkin flavours combining brilliantly with celery gin.
