Alembic, San Francisco (2008)
Daniel Hyatt at San Francisco’s Alembic came up with this one, a fine example of the West Coast “farm-fresh” style of craft cocktails – taking a well-loved classic (the Southside) and adding an element from the garden that elevates and enlivens the drink. In this case, fresh celery juice adds a neon punch of color and a subtle earthy flavor that unites the gin, lime, and mint just beautifully.
Hardware: Shaker, Jigger, Box grater or vegetable juicer, Fine mesh strainer
Ice: Ice cubes
Glassware: Cocktail glass
Spirits: London Dry gin (recommended: Beefeater, Tanqueray)
Mixers & Liqueurs: Simple syrup
Juices, Accents, & Garnishes: Celery juice, Lime juice, Fresh spearmint
Chill a cocktail glass in the freezer at least ten minutes.
Using the fine side of a box grater, grate a celery stalk over a bowl to produce juice. Strain juice to remove pulp.
In a shaker about a third-full with ice cubes, add:
1 1/2 oz London Dry gin
3/4 oz celery juice
1/2 oz lime juice
1/2 oz simple syrup
3 to 4 mint leaves
Shake gently to blend and chill, then double-strain into the chilled glass through a fine mesh strainer. Garnish with a large mint leaf that’s been lightly clapped between your hands to release its aromatic oils.