Backstabber

Difford's Guide
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Serve in an

Old-fashioned glass

Garnish:

Root ginger slice or piece of crystalised ginger

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).

2 fl oz Rutte Dry Gin
2/3 fl oz Lime juice (freshly squeezed)
1/2 fl oz Homemade ginger juice syrup (1:1)
2 dash Angostura Aromatic Bitters
1/2 fl oz Pasteurised egg white
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Review:

Gin and ginger with ginger's heat mellowed by smoothing egg white.

History:

Adapted from a recipe created in 2020 by Boudewijn Vork while working at an Italian restaurant in Noosa, Queensland, Australia. Boudewijn says the reason behind this cocktail's name, "It begins fruity and lenient, but ends sour and spicy. Like you got betrayed, 'a stab in the back'."

Nutrition:

There are approximately 180 calories in one serving of Backstabber.

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Buy direct from
the_whisky_exchange store logo
£ -.--

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
Difford's Guide
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