Celery bitters
It’s been three years since my last post. Where has the time gone?
My fascination with cocktails never waned, but life kept demanding my attention. A new love. A new house. A new city (part-time for now). A new instrument (guitar). DIY projects galore. Travel. Music festivals. And that darned full-time job that pays the bills.
But now I’m back!
Friend K turned me on to the Celery Gimlet, a vegetal variation on the classic gin-and-lime cooler. Celery bitters are a key ingredient, but my favorite liquor store doesn’t stock them - so I added another DIY project to my list. A bit of online research uncovered several recipes for celery bitters, which I used as a starting point for my own version. The final product has a pronounced celery aroma and flavor, backed by some bright citrus notes. I’m happy to report that it’s a great addition to the Gimlet, and also works well in a Bloody Mary.
If you’re not inclined to make your own (or too impatient to wait), celery bitters are available from The Bitter Truth or Fee Brothers.
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Celery bitters
5 stalks celery, chopped
2 stalks lemongrass, chopped
½ lime, peel only
3 springs mint
3 Tbsp celery seed
1 tsp coriander seed
½ tsp gentian root
2 allspice berries
2 cups Everclear
1 oz rich syrup
Steps
Combine all ingredients except rich syrup in large sealed jar.
Steep for two weeks, shaking daily to mix.
Strain through fine-mesh strainer, saving liquid and solids.
Seal and store liquid in a large jar.
In sauce pan, add solids to 1/2 cup water.
Heat until just boiling, then simmer for five minutes.
Remove from heat; after cooling, transfer to large sealed jar.
Steep for one week, shaking daily to mix.
Strain through fine-mesh strainer, saving liquid; discard solids.
Combine both strained liquids; add rich syrup; seal and store.
After three days, skim any foam that forms.
Strain through fine-mesh strainer, then again through cheesecloth.
Dispense into small (1 or 2 ounce) eyedropper bottles.
