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
Test Kitchen Notes
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
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Ingredients
- 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
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2-3 dashes
Angostura Bitters
-
Dash Tabasco
- 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)
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1/8 teaspoon
crushed green anise seed (can substitute fennel seed)
-
2 cups
gin
Directions
- For the cocktail
-
Muddle apple in a cocktail shaker.
-
Add liquid ingredients.
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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
-
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.
My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love.
Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.
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