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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
cup peeled, chopped Granny Smith apple
ounces celery infused gin (see below for recipe)
ounce fresh squeezed lemon juice (I used Meyer)
ounce simple syrup
dashes Angostura Bitters
- 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
6-inch length of crisp green celery stalk (end trimmed)
6-inch length of an inner celery stalk with leaves (end trimmed)
teaspoon crushed green anise seed (can substitute fennel seed)
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cocktail
- This recipe was entered in the contest for Your Best Celery Recipe
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