Celery Gimlet

Peel of 2 medium limes
½ cup granulated sugar
½ cup water
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

No comments:

Post a Comment