Brisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. The recipe, which first appeared in our June/July 2014 issue with Camper English’s story “Miracle Cure,” comes from The Optimist, a seafood restaurant in Atlanta.
- 1 tbsp. kosher salt
- 1 tsp. celery salt
- 1⁄2 oz. gin
- 2 dashes celery bitters
- 3 oz. tonic
- Celery sprig and fennel fronds, for garnish
- Mix kosher and celery salts on a plate. Dip the rim of an old-fashioned glass in water and then in salts. Add ice, gin, and celery bitters; top with tonic. Garnish with celery sprig and fennel frond.