ZESTY CELERY SOUR
While attending a mixology class, I learned how to make different simple syrups, including celery-flavored. This in turn lead to playing with different ingredients and alas, the Zesty Celery Sour was born! Don't be fooled by the celery - it might sound weird, but it surprises everyone that tries it! I developed the recipe using pickled jalapenos, however I have since made it with fresh and it's equally as tasty. This will make enough simple syrup for several drinks.
Provided by France C
Categories Vodka Drinks
Time 18m
Yield 1
Number Of Ingredients 8
Steps:
- Place celery, celery seed, and salt in a food processor. Pulse several times until completely blended. Press mixture through a fine mesh strainer with the back of a wooden spoon into a bowl; you will be left with about 1/2 cup of liquid.n
- Place celery liquid and sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved, about 3 minutes. Remove from heat. Refrigerate until needed.n
- Place ice, vodka, 3/4 fluid ounce celery simple syrup, lemon juice, and 2 jalapeno slices in a cocktail shaker. Shake for 30 seconds; strain into an ice-filled cocktail tumbler. Garnish with remaining jalapeno slice.n
Nutrition Facts : Calories 543.4 calories, Carbohydrate 112.4 g, Fat 0.7 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 978.7 mg, Sugar 106.3 g
CELERY SOUR
This South African-style bar is known for its creative cocktails. We simplified the bartenders' technique for pineapple-infused gin. They use sous vide!
Provided by Food Network
Categories beverage
Time 10m
Yield 1 cocktail (plus extra infused gin and celery syrup)
Number Of Ingredients 8
Steps:
- Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut off the skin, then cut the fruit into 1-inch cubes. Transfer to a 1-quart jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve.
- Make the celery syrup: Bring 3/4 cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is slightly softened, about 5 minutes. Let cool, then strain through a fine-mesh sieve.
- For each cocktail: Combine 2 ounces pineapple-infused gin, 3/4 ounce celery syrup, the citrus-vanilla liqueur, lemon juice, yogurt and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with a pineapple leaf.
CELERY SOUR MOCKTAIL
Serve this bright, refreshing nonalcoholic mixed drink up in a chilled cocktail glass, or stretch it by pouring it over ice in a lowball glass and topping with a splash of soda water or tonic. However you choose to serve it, reserve the extra celery simple syrup and use it as a replacement for regular simple syrup in all manner of drinks, nonalcoholic and spirited, alike. Or, if you don't have time to make the celery simple syrup for this drink, you can substitute in standard 1:1 simple syrup, though the resulting sour will lose some of its vegetal nuance.
Provided by Rebekah Peppler
Categories non-alcoholic drinks
Yield 1 cocktail
Number Of Ingredients 12
Steps:
- Prepare the celery simple syrup: In a small saucepan, combine sugar, allspice, peppercorns and salt (if using) with 1 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Remove from the heat, add the celery leaves (and parsley leaves, if using). Set aside to steep at room temperature for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1½ cups syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
- Prepare the chamomile tea base: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea and lemon peels. Allow to steep for 10 minutes, then remove the tea bags and peels or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.
- Prepare the cocktail: In a shaker, add lime, celery pieces and the simple syrup. Muddle to smash and release the lime's juices. Add the chilled chamomile tea and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into a chilled Nick and Nora or coupe glass.
NEW YORK SOUR MOCKTAIL
Enjoy a taste of summer with this New York sour mocktail. Flavoured with tea, pomegranate, lemon and maple syrup, it's just as showbiz as the alcoholic version
Provided by Miriam Nice
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 7
Steps:
- Pour 150ml boiling water over the tea leaves, stir, then strain straight away. You want a strong, but not stewed tea. Mix in the vanilla extract and leave to cool.
- Pour the lemon juice, maple syrup and 50ml of the tea into a cocktail shaker. Stir the egg white with a fork to loosen it, then add 1 tbsp to the shaker. Shake well until the mixture is frothy. Add a good handful of ice and shake again.
- Double strain into a glass filled with ice. Top up the pomegranate juice with water to make 20ml, then slowly pour into the glass. Let it settle for a moment - the juice will float just underneath the egg white foam.
Nutrition Facts : Calories 78 calories, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Protein 2 grams protein, Sodium 0.08 milligram of sodium
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