Mother-of-Pearl
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.
Mother-of-Pearl
Ingredients
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.
Yield: makes 1 Cocktail
Ingredients
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1 tbsp. kosher salt
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1 tsp. celery salt
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1⁄2 oz. gin
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2 dashes celery bitters
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3 oz. tonic
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Celery sprig and fennel fronds, for garnish
Instructions
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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.
- 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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