Lachlan's Antiscorbutic

Difford's Guide
User Rating (2 ratings)

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 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
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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 Originally made with Rutte Celery Gin, the flavour of this gin contributes greatly to that of the finished cocktail.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:

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
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Difford’s Guide to Cocktails Book 16th Edition image

Difford’s Guide to Cocktails Book 16th Edition

Our chunky, 2.2kg heavyweight, 2 inches thick, hardback cocktail book has 3,000 recipes (with ingredients in both ml and ounces) all accompanied by a colour

Buy it here
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