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Author Notes: Infusing gin with celery and a touch of anise seed adds a savory quality to its crisp, floral juniper fragrance and taste. Muddling Granny Smith apple, provides a flavor contrast that while sweet, is also sharp enough to stand up to the briny gin. Bitters and Tabasco add depth and a bite of spice that lingers, making this cocktail dangerously delicious. Although this is simply a modified gin sour, the combination of woodsy green hued gin, tart apple and a pungent kick made me think of Snow White and a cocktail fit for the Evil Queen, hence the name. - gingerroot
Food52 Review: This smart cocktail from gingerroot combines spice, sour, bitter and sweet flavors into a harmonious cocktail with an interesting herbal note. Everything is nicely balanced with no diva ingredients stealing centerstage. Just a lovely, refreshing beverage. - Stephanie Bourgeois
Makes 1 cocktail
For the cocktail
- 1/4 cup peeled, chopped Granny Smith apple
- 2 ounces celery infused gin (see below for recipe)
- 1/2 ounce fresh squeezed lemon juice (I used Meyer)
- 1/2 ounce simple syrup
- 2-3 dashes Angostura Bitters
- Dash Tabasco
- Muddle apple in a cocktail shaker.
- Add liquid ingredients.
- Fill shaker with ice, close and shake vigorously for 5-7 seconds, until shaker is frosty and cold. Strain into chilled martini glass. Garnish with tender celery stalk if desired. Enjoy and repeat. Sharing optional.
For the celery infused gin
- 1 6-inch length of crisp green celery stalk (end trimmed)
- 1 6-inch length of an inner celery stalk with leaves (end trimmed)
- 1/8 teaspoon crushed green anise seed (can substitute fennel seed)
- 2 cups gin
- Cut celery into two-inch lengths. Combine ingredients in an airtight container, such as a quart jar. Allow mixture to infuse for 2 days, shaking jar a few times a day. On the second day, strain out solids, return infused gin to jar and refrigerate until needed.