Tis the season for wild oysters—when these coveted, briny delicacies are at their meatiest and tastiest.

By matching oysters with complimentary taste profiles, it’s possible to create entirely new taste experiences. Rutte Botanical Distillers have become masters at pairing their spirits with food, and as the official gin at this year’s New York Oyster Week, their range of botanical gins were paired alongside oysters.

Oysters briny history runs as long and storied as gin itself. The New York harbor was once known for its oyster beds, which made them a very popular snack from street vendors in the late 19th century. The history of oysters and the lure of New York City were a perfect pairing for Rutte Gin. The Rutte distillery in Dordrecht, near Rotterdam has been distilling botanical based spirits since 1872. Rutte’s international range now includes Rutte Old Simon Genever, Rutte Celery Gin and Rutte Dry Gin. No added flavors or colorings are used and all of the flavor and color are extracted from fresh fruits, herbs and nuts.

Rutte Celery Gin is distilled with a unique bouquet of botanicals: celery leaves, coriander, cardamom, juniper and orange peel, giving the gin its complex taste. The magic of food pairing with Rutte becomes more pronounced and distinctive in combination with other aromas. With this in mind, it became clear why Rutte Celery Gin harmonized perfectly with oysters: with both profiles containing citrus, cucumber and fatty aromas.

“Pairing gin and genever with raw fish is a culinary tradition in the Netherlands, pairing Rutte drinks with oysters takes it to the next level. The base of this cocktail is the Rutte Celery Gin, which combines balanced citrus notes with the savory flavor of the inimitable celery and classic, earthy notes, giving it a complex, velvety, soft taste. Together with the other ingredients, this cocktail matches oysters in an unique way, which results in a special taste experience.”
– Myriam Hendrickx, Rutte Master Distiller

Rutte Celery Gin

Rutte Celery Gin

Rutte Celery Snapper Cocktail


  • 2 parts Rutte Celery Gin
  • 4 parts Tomato Juice
  • 1 part Pineapple Juice
  • 1/4 part fresh Lemon Juice
  • 1/4 part Worcestershire Sauce
  • 2 dashes Soy Sauce
  • 2 dashes Hot Sauce
  • 2 pinches Celery Salt
  • 1 pinch Black Pepper
  • 1 pinch Chili Powder
  • Salt to Taste
  • 1 Celery Stick

Preparation: Combine all ingredients for a single cocktail. For several cocktails, multiply the ingredients—except the Rutte Celery Gin—by the number of desired servings to prepare a pre-mixed batch. Add ice cubes and 2 parts of the Rutte Celery Gin to each glass and top with the pre-mixed batch. Garnish with a celery stick.


Photo by Amjed Osman Photography

Myriam Hendrickx, Rutte Master Distiller with Kevin Joseph from Empire Oyster serving Oysters and Rutte Gin cocktails as a part of a continued partnership with New York Oyster Week