CELERY SOUR RECIPE
- 11 March 2019
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30 ml gin
15 ml freshly squeezed lime juice
15 ml simple syrup
45 ml fresh celery juice (from about 1 celery stalk)
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.