Tangerine Celery Collins Recipes

GINGER COLLINS

Steps:

• Add the gin, ginger liqueur, lemon juice, and simple syrup to an ice-filled Collins glass. Top with club soda and stir. Garnish with a lime wedge and a skewer of crystallized ginger.

SIMPLE SYRUP, 3 WAYS

Steps:

• For the ginger-tangerine simple syrup: Put the sugar, ginger, tangerine peel and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
• For the gin simple syrup: Put the sugar, cucumber, juniper berries, coriander seeds and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
• For the raspberry-vanilla simple syrup: Put the sugar, raspberries, vanilla bean and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves; simmer 3 minutes. Let cool completely, discarding the solids.

CELERY SOUR

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 COLLINS

Steps:

• Purée 4 chopped celery stalks and 1/4 cup water in a blender. Strain into a pitcher filled with ice, pressing on solids; discard solids. Add 1/3 cup fresh lemon juice, 1/3 cup Simple Syrup, and 1/4 teaspoon Bittermens Hellfire Habanero Shrub or Angostura bitters*; stir until cold. Divide among 4 Collins glasses filled with ice and add 2-3 ounces club soda to each. Garnish with celery stalks.

TOM COLLINS WITH BLACK PEPPER AND CHERRIES

Steps:

• Add the cherries, sugar, peppercorns and 1 cup water to a small saucepan. Bring to a boil, then allow that to cook until syrupy and glazed, 10 to 15 minutes. Let come to room temperature. Store any leftovers in the refrigerator for up to 2 weeks.
• Combine some ice, the gin, lemon juice, a couple dashes of bitters and 2 ounces of the cherry-pepper syrup in a large cocktail shaker. Shake vigorously and pour over ice-filled Tom Collins glasses. Top each glass with some club soda. Garnish with the cherries and a crack of black pepper.

SANDY COLLINS

Steps:

• First make the mint simple syrup: Put 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Turn off the heat. Bruise the mint a little by rubbing it between your fingers. Add mint to the syrup and set aside until it cools, at least 1 hour. Strain into a clean jar and discard the mint. Cover the jar with a lid. Leftover syrup can be stored in the refrigerator for up to 2 months.
• To make the drinks, fill 4 glasses with ice. Put 2 tablespoons of mint simple syrup into each glass. Top with about a cup of club soda and a teaspoon of lemon juice. Stir gently and garnish with a mint sprig. Add 1 1/2 ounces of gin to each glass, if desired.

CRANBERRY AND CELERY RELISH

Steps:

• Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
• Just before serving, stir in celery and almonds.

CHICKEN, TANGERINE, APPLE AND CELERY SALAD WITH YOGHURT DRESSING

Steps:

• In a bowl mix chicken, salt, pepper, cornstarch and rosemary together.
• Heat the olive oil and fry the chicken until through.
• Arrange the green salad and the rucola in single plates.
• Mix celery with apple and add the lemon juice.
• Prepare the dressing mixing yoghurt, mustard, vinegar, spices and the salt in another bowl.
• Arrange the celery mix and the chicken on the salad.
• Right before serving add salad dressing, tangerines and seeds.