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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Juicy Cocktails: mixologists are jucing vegetables to add bright, fresh flavors to their drinks. This riff on the classic Southside is from San Francisco's Alembic Bar.:) The history minded mixologists love the new artisanal gins made from 19th century recipes. Two favorites: the earthy Bols Geneveer for $39 & the herbal Hayman's Old Torn for $26. Ingredients:
1 large green celery rib |
1 1/2 ounces gin |
1/2 cup water (to make simple syrup) |
1/2 cup sugar (to make simple syrup) |
1/2 ounce fresh lime juice |
10 mint leaves, plus a sprig for garnish |
Directions:
1. MAKE SIMPLE SYRUP:.
2. Simmer 1/2 cup water with 1/2 cup sugar in a small saucepan over moderate heat, stirring; until the sugar has dissolved. {Can be refrigerated in a covered container for up to 1 month.}.
3. SOUTHERN EXPOSURE:.
4. Finely grate the celery rib into a mesh strainer set over a small bowl.
5. Press on the pulp to extract juice.
6. Pour 3/4 ounce of the celery juice into a shaker and add the gin, simple syrup, lime juice and mint leaves.
7. Add a large handful of ice; close and shake vigorously.
8. Strain the cocktail into a chilled martini glass and garnish with mint sprig.
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