This white negroni recipe uses celery infused gin for an earthy spin on the original cocktail making for a delightfully bright and bitter drink.
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I couldn’t let negroni week go by without digging into the bar cabinet to make a Negroni variation. With the new trend of celery juicing I wanted to have some fun with the new popular vegetable and get into a cocktail this summer. I started off with infusing gin with celery and it only needed 48 hours before it was potent to boot. If you’re feeling bold feel free to eat the boozed up celery as the by-product of this recipe. After that, I just had a bit of fun of working through different Negroni deviations and what I thought would work and not work. Eventually, I settled into something that is somewhat a White Negroni but then again not at all because we passed on Lillet and Suze (okay mainly because I didn’t have Suze) for Cocchi Americano and Dolin Blanc. It’s bitter, it’s earthy, and slightly gives you a crunchiness from the celery notes. It’s probably the most refreshing Negroni riff I’ve had with its herbal and veggie notes.
CELERY NEGRONI RIFF
Into a mixing glass full of ice pour in equal parts celery gin, Cocchi Americano, and Dolin Blanc Vermouth. Stir until chilled and well mixed. Strain into a rocks glass with a large piece of ice. Garnish with a lemon peel squeezed over the glass and piece of celery.
It’s bright and somehow makes your mouth water a bit. It’s that crunchiness you get off the celery flavor that is so familiar but then you end with a dry note. Plus it’s not offensively bitter like some Negroni recipes can be. It’s a little bit more subtle.
I’ve provided below how to make Celery Infused Gin. I honestly can’t wait to get this Gin stuff in a bloody mary next.
This white Negroni recipe uses celery infused gin for an earthy spin on the original cocktail making for a delightfully bright and bitter drink.
- 1 ounce Celery Infused Gin
- 1 ounce Dolin Blanc
- 1 ounce Cocchi Americano
Into a mixing glass full of ice pour in celery gin, Cocchi Americano, and Dolin Blanc Vermouth. Stir until chilled and well mixed.
Strain into a rocks glass with a large piece of ice. Optional: Garnish with a lemon peel squeezed over the glass and piece of celery.
Add 1/2 cup of gin (I suggest something like Plymouth or Beefeater) and 1/2 cup of chopped celery including leaves from stalk to an airtight container. Let infuse in the fridge for 48 hours. Strain gin into a new airtight jar. Use or keep in the fridge for up to a month.
Have you jumped on the Celery train yet? I can’t say I’m juicing celery because honestly, too much work. However, I do love eating the stuff for a snack. With Negroni week rounding out this week make sure to visit the 10 Negroni Recipe Round-Up I made on Monday to finish out your week strong. Also, don’t forget that 25% of AD sales this week (June 24-30) are going to be donated. Read all about that in the round-up post!
What has been your favorite Negroni this week?
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