Celery Sour No.2
[April 17th, 2017] As I’ve mentioned a few times in posts on this site, savoury, vegetal cocktails are a favourite of mine. The older I get, the less I like sweet drinks. I don’t really know why. Anyway, one of my favourite cocktails from my recent trip to London was the Celery Sour No.2 from The Bramble bar in Edinburgh via Happiness Forgets in London. Both are ranked in the world’s best bars list and well worth a visit.
The drink is meant to be made with Rutte Celery Gin, which I don’t own, so I had to improvise by infusing chopped, fresh celery in gin for a couple hours. The drink ended up tasting the same so I think I pulled it off. The cocktail is the perfect, delicate mix of earthy celery, fruity rhubarb and complex Poire William (pear eau-de-vie). Oddly, it’s the only sour I’ve encountered without a true sour component. Maybe the vermouth addresses this aspect. Regardless, it instantly became one of my favourites. And, all the ingredients are readily available.
|1 oz||Celery-Infused Gin (or Rutte Celery Gin)|
|½ oz||Blanco Vermouth|
|½ oz||Egg White|
|5 ml||Poire William|
|5 ml||Simple Syrup 1:1|
|2 dashes||Rhubarb Bitters|
- Infuse two chopped stalks of celery (with leaves) into around four ounces of gin. Shake and let sit for a couple of hours. Strain.
- Dry shake egg then add all ingredients and dry shake again. Add ice and shake a third time.
- Strain into a chilled coupe.
- If you have one, a celery leaf would make a nice garnish on the foamy egg.