Garnish:
Celery stick
How to make:
MUDDLE celery with salt in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.
| 6 inch | Celery stick (chopped) (chopped) |
| 1 pinch | Salt |
| 1 1⁄2 fl oz | Rutte Celery Dry Gin |
| 1⁄4 fl oz | Green Chartreuse liqueur |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
| 1⁄6 fl oz | Chardonnay white wine vinegar |
| 2 dash | Celery bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Sweet 'n' sour, salt 'n' vinegar served with dry celery gin crunch – a cocktail to awaken your senses.
History:
Adapted from a drink created in 2010 by Naren Young at New York City's Saxon + Parole, inspired by salt and vinegar flavours.
See our Gimlet cocktail page for more information on the history and variants of this drink.
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