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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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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