• Serves

    makes 1 Cocktail


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
  • 12 oz. gin
  • 2 dashes celery bitters
  • 3 oz. tonic
  • Celery sprig and fennel fronds, for garnish


Step 1

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.

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