Hudson & Reginald Architects of Creative Media
Directors of Luxury Life Accessories
Peel of 2 medium limes ½ cup granulated sugar ½ cup water Ice 1½ ounces gin, preferably Junipero ¼ ounce Green Chartreuse ¼ ounce St-Germain ¾ ounce lime juice ½ ounce fresh celery juice (juice 1 celery stick or purée in a food processor, then strain the pulp) Pinch of salt 5 dashes verjus or Chardonnay vinegar 2 dashes The Bitter Truth Celery Bitters Fresh or pickled celery ribbon, for garnish
1. In a large saucepot set over high heat combine the lime peels, sugar and water. Bring to a boil and cook until the sugar dissolves. Remove from the heat. Allow to cool and strain, pressing the lime peels. Store in the refrigerator.
2. In a cocktail shaker filled with ice, combine the gin, Green Chartreuse, St-Germain, lime juice, ¾ ounce reserved lime syrup, celery juice, salt, verjus and bitters. Shake vigorously, then strain into a rocks glass filled with ice. Garnish with the ice