My article, “Put A Stalk In It,” about celery-spiked cocktails, is in the May/June issue of Imbibe Magazine.
Although it may seem like an obscure ingredient for cocktails, once I started looking around, I found myself spotting celery everywhere, in various forms. Erick Castro has a Paloma riff at his new bar, Polite Provisions, subbing Dr. Brown’s Cel-Ray soda in place of grapefruit Jarritos. Celery foam tops Bloody Marys. A Celery Gimlet is on the menu at Saxon + Parole, one of my new favorite bars — with celery juice and Maldon sea salt. Celery shrub here. Celery bitters there. Celery seed-infused syrups. Housemade celery cordial at Dead Rabbit. In researching a separate article on Rock & Rye, I came across a 1902 reference to “La Rue’s Celery Rock & Rye.”
It’s enough to make you want a good drink. So here’s one to try. Although it didn’t fit into the Imbibe article, it’s a mighty refreshing cocktail nevertheless.
Tona Palomino, Trenchermen, Chicago, IL
The menu description reads simply: celery gin and tonic. “A lot of people thought it was celery gin,” notes Palomino. “Rather, it’s a celery-flavored gin and tonic.”
1.5 oz. gin
1.5 oz. fresh celery juice
3/4 oz. simple syrup
3/4 oz. lime juice
I dash Bitter Truth Celery Bitters (optional)
1 oz. tonic water
Measure everything but the tonic water into a cocktail shaker. Cover with ice and shake. Strain into a 12-ounce Collins glass filled with fresh ice. Top off with the tonic water.