Lachlan's Antiscorbutic
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Fresh raspberry
- ABV: 18%
Ingredients
- Rutte Celery Dry Gin — 1½ oz (45 ml)
- Giffard Creme de Framboise — ¼ oz (7.5 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Pickled cucumber/gherkin brine/vinegar — 0 oz (2.5 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain into chilled glass.
A cocktail with celery gin and raspberry liqueur.
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