Green With Envy Recipe on Food52 (2024)

Celery

by: gingerroot

March13,2012

3 Ratings

Makes 1 co*cktail

Jump to Recipe

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 co*cktail 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 co*cktail fit for the Evil Queen, hence the name. —gingerroot

Test Kitchen Notes

This smart co*cktail from gingerroot combines spice, sour, bitter and sweet flavors into a harmonious co*cktail with an interesting herbal note. Everything is nicely balanced with no diva ingredients stealing centerstage. Just a lovely, refreshing beverage. —Stephanie Bourgeois

Test Kitchen-Approved

What You'll Need

Ingredients

For the co*cktail
¹/₄ cuppeeled, chopped Granny Smith apple
2 ouncescelery infused gin (see below for recipe)
¹/₂ ouncefresh squeezed lemon juice (I used Meyer)
¹/₂ ouncesimple syrup
2-3 dashesAngostura 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)
¹/₈ teaspooncrushed green anise seed (can substitute fennel seed)
2 cupsgin

Directions

For the co*cktail
Muddle apple in a co*cktail 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
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.

Tags:

co*cktail
American
Celery
Gin
Drink

Contest Entries

Your Best Celery Recipe
Your Best co*cktail

See what other Food52ers are saying.

Brenda Adelson
Kitchen Butterfly
Cfrancke
gluttonforlife
Midge

Recipe by: gingerroot

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.

Popular on Food52

34 Reviews

Brenda A. December 4, 2013

Nice -- the celery/apple/lemon is refreshing and crisp. I agree that green tabasco would be a nice touch, and garnishing with celery leaves and apple slice bring out the green color. Use a neutral gin (I used Bombay Sapphire), not one that has its own strong flavor/aroma (much as I love Blue Coat, I don't think it would mix well here).

A note: I used agave syrup instead of simple syrup, and I don't recommend it. Though the flavor was nice, it destroyed the color.

gingerroot October 28, 2014

Sorry I missed your comment, Brenda. Thanks for your suggestions, I'm glad you enjoyed this.