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 (fresh) (chopped) |
| 1 pinch | Celery salt |
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/4 fl oz | Green Chartreuse liqueur |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1/6 fl oz | White wine vinegar (Chardonnay) |
| 2 dash | Celery bitters |
Read about cocktail measures and measuring.
Review:
Sweet 'n' sour, salt 'n' vinegar served with dry celery gin crunch – a cocktail to awaken your senses.
History:
Originally based on gin flavoured with celery leaves but equally good with a dry gin, this recipe is adapted from Naren Young's Celery Gimlet and inspired by salt and vinegar flavours.
See Gimlet cocktail history and variants
Alcohol content:
- 1.4 standard drinks
- 19.9% alc./vol. (39.8° proof)
- 19 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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