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Celery Sour


30 ml    gin

15 ml    freshly squeezed lime juice

15 ml    simple syrup

45 ml    fresh celery juice (from about 1 celery stalk)

45 ml    Leopard’s Leap Classic Unwooded Chardonnay

7 or 8   fresh mint leaves, plus more mint for garnish


Chill a champagne coupe by placing into the freezer or by filling with ice while the cocktail is made.

Place all ingredients, except the reserved mint, into a cocktail shaker. Fill with ice to the brim, and chill by gently inverting the cocktail shaker about 10 times.

Strain into the chilled glass, and garnish with the small, tender leaves of the mint.

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