Garnish:
Thin celery ribbon
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Rutte Celery Dry Gin |
| 1 fl oz | Freshly extracted celery juice |
| 1⁄2 fl oz | Mentzendorff Kummel Liqueur |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄6 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
The herbal caraway flavours of Kummel and gin’s botanical notes form the backbone of this citrusy, freshening cocktail.
History:
Adapted from a recipe created circa 2018 by Jiri Majerik, Bar Manager at Blixen, London, England.
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