The Gardener

Spring 2015

“The celery juice in this cocktail complements the amaro’s many vegetal and herbal qualities. Because of this, I use rock and rye, a particularly sweet whiskey, with it. When shaken, the celery juice foams up in the glass, and the pinch of salt on top balances the drink well.” — Alex Jump, bar manager at Easy Bistro & Bar in Chattanooga, Tenn.

3 drops absinthe
1 ounce amaro
1 ounce rock and rye whiskey
1/2 ounce Punt e Mes vermouth
1/2 ounce celery juice
1/2 ounce lemon juice
1 pinch sea salt

Chill a coupe glass with absinthe and ice while preparing the cocktail. Combine all other ingredients except the sea salt in a shaker and shake well with ice. Discard absinthe and ice from the coupe and fine strain the cocktail into the glass. Top with a pinch of sea salt.


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