Garnish:
Grind of pepper & celery stick
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2⁄3 fl oz | Kleos Mastiha |
| 1 fl oz | Rutte Dry Gin |
| 2⁄3 fl oz | Freshly extracted celery juice |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Our Comment:
Celery and mastiha pair well, while gin adds a spirituous bite and botanical complexity. A small grind of pepper to finish adds a nuance of spice.
About:
A simplified version of a drink promoted by Skinos mastiha by yours truly (Simon Difford) in August 2015 at the Cabinet Room, London, England.
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