Greek Celery Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

207 Calories

Bartender

Greek Celery Cocktail image

Serve in

Coupe

Garnish:

Grind of pepper & celery stick

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 23 fl oz Skinos Mastiha
1 fl oz Rutte Dry Gin
23 fl oz Freshly extracted celery juice
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Comment:

Celery and mastiha pair well, while gin adds a spirituous bite and botanical complexity. A small grind of pepper to finish adds a nuance of spice.

Origin:

A simplified version of a drink promoted by Skinos mastiha by yours truly (Simon Difford) in August 2015 at the Cabinet Room, London, England.

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