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.