Celery Tonic

Celery Tonic 2

As I am writing this today, I am listening to my family agonize about what is going on with the Seahawks.  I am not much of a football fan, but I am a big Seattle fan, and anything that will make the city happy, I am in favor of.  My older daughter, who does happen to love the game is upstairs doing homework (she is a little superstitious), while my younger daughter has been lured downstairs to watch the game with her father.  They are going nuts right about now…

New Year’s is always a great time to try out new drinks, and I am finally getting around the post the fan favorite.  I remember seeing this cocktail in Bon Appetit and thinking that it looked very interesting – but I didn’t like that it was not green.  I knew if I was going to make this, I needed a really good muddler – to really extract out all of that delicious celery juice.  Fortunately for me the folks at Artic Chill had sent me a muddler to review months ago – and I was really hoping it would come through for me.

This muddler made it so easy to make this drink – and so easy to ensure that there was plenty of green celery juice for this drink.  This will now be my muddler of choice – it sure beats the end of the wooden spoon that I used to use. Ok, excuse me while I go downstairs to see how this ends…hopefully I will be making another round of these tonight to celebrate.

Ingredients

  • 1 celery stalk, chopped
  • 1 tablespoon sugar
  • 1 ounce fresh lemon juice
  • 2 ounces gin (substitute for tonic water if non-alcoholic)
  • Lemon twist (for serving)

Preparation

Muddle celery with sugar and lemon juice in a cocktail shaker, 1 minute. Add gin, fill shaker with ice, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with a lemon twist.

Servings: Makes 1

For a printer-friendly version of this recipe, please click here:  Celery Tonic

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9 thoughts on “Celery Tonic

  1. Congrats on your win! I don’t usually like celery on its own, but I like it in smoothies, oddly enough, so I’ll give this cocktail a try. Cheers!

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