Celery Tonic Recipes

CELERY TONIC

Steps:

• Muddle 1 chopped celery stalk with 1 tablespoon sugar and 1 ounce fresh lemon juice in a cocktail shaker, 1 minute. Add 2 ounces gin, fill shaker with ice, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with a lemon twist.

CELERY TONIC

Steps:

• In a small saucepan, combine sugar and 1/2 cup water over low heat, stirring often, just until sugar is dissolved. Let cool and refrigerate until ready to serve.
• In another small saucepan, heat vodka and celery seeds over low heat. Ignite vodka with a long match or lighter. Simmer until flames subside, about 5 minutes. Strain into a container.
• For each serving, add about 1 tablespoon celery infusion and 2 tablespoons sugar syrup to a tall glass with ice. Fill with seltzer, stir and garnish with a lemon slice.

CELERY SODA

Steps:

• Place the sugar and the water into a medium saucepan over medium-high heat. Stir to combine. Continue to stir frequently until all of the sugar has dissolved. Remove from the heat and add the celery seed, cover and allow to steep for 1 hour. Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered until completely cool. Place in an airtight container and store for up to 6 months.
• To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine.

CITRUS AND HERB TONIC

Steps:

• Slice the limes, lemon and orange into 1/4-inch-thick rounds, leaving the skin on. Place the citrus slices in a medium pot and fill with 8 cups of water. Stir in the turmeric and add the lemongrass pieces. Bring to a boil over high heat. Lower to a simmer and cook for 5 minutes.
• Remove from heat, and add the sliced ginger and fresh oregano. Cover and allow to steep for 10 minutes. Strain through a mesh sieve.
• Serve hot in mugs, as 1- to 2-ounce portions, diluted to taste with more hot water and sweetened with a drizzle of honey. Tonic can be cooled and stored refrigerated in an airtight container for up to 2 weeks. To reheat, portion the cold tonic into mugs and top with boiling water.

GREEN-GRAPE-AND-CELERY-TONIC

Steps:

• Blend celery, lemon, grapes, cucumber, and sea salt with 1 cup cold water until smooth. Strain through a fine-mesh sieve; refrigerate about 1 hour. Serve chilled.

BETTER THAN CELERY JUICE

Steps:

• Purée apples, parsley, 5 celery stalks, and 3 cups water in batches in a blender. Strain through a fine-mesh sieve into a pitcher, gently pressing with a spoon to extract as much liquid as possible (alternatively, run apples, parsley, and celery through a juicer and mix with 3 cups water). Stir in vinegar, salt, and ¼ tsp. pepper and add more celery stalks.
• To serve, pour 4 oz. juice into an ice-filled glass and sprinkle with pepper.