Garnish:
Fresh raspberry
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Rutte Celery Dry Gin |
| 1/4 fl oz | Giffard Crème de Framboise |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1/12 fl oz | Pickled cucumber/gherkin brine/vinegar |
Read about cocktail measures and measuring.
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.
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 Originally made with Rutte Celery Gin, the flavour of this gin contributes greatly to that of the finished cocktail.
Nutrition:
One serving of Lachlan's Antiscorbutic contains 162 calories.
Alcohol content:
- 1.2 standard drinks
- 21.38% alc./vol. (42.76° proof)
- 16.6 grams of pure alcohol
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