Lachlan's Antiscorbutic

Difford's Guide

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Serve in a

Coupe glass

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 Creme de Framboise
1/2 fl oz Lime juice (freshly squeezed)
1/4 fl oz Sugar syrup (rich) 2 sugar to 1 water
1/12 fl oz Pickled cucumber/gherkin brine/vinegar
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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 Originally made with Rutte Celery Gin, the flavour of this gin contributes greatly to that of the finished cocktail.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:

There are approximately 162 calories in one serving of Lachlan's Antiscorbutic.

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Buy direct from
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£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
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