Jammed tight in my mailbox today was a package from Germany. I ripped it away from its metal cage and nearly tripped as I tore it open before evening getting in the house. As I peeled back one layer of bubble wrap after another, a light from the heavens began to shine down where I was standing. It had finally come. The Bitter Truth Celery bitters.
If you’re anything like me, experiencing new flavors is one of the most exciting experiences in your life. I nearly fainted with joy the first time I tasted Fernet Branca. Sea Urchin Panna Cotta with vanilla oil at the Ritz in San Francisco? You see where I’m going. Celery bitters, today, is my new love. They’re spicy, scream of celery seed, and aromatically wonderful. I couldn’t resist. Minutes after logging into the Mixoloseum Chat Room, I had some ideas and dashed to the bar.
One things seems for certain. Celery bitters are damn easy to work with.
- 1 1/2oz gin (used Plymouth)
- 1oz Pimm’s #1
- 1oz grapefruit juice (used ruby)
- 1t honey syrup
- 2 dashes The Bitter Truth Celery Bitters
Build over crushed ice and garnish with a delicate ruby grapefruit rose.
Rick from Kaiser Penguin
This is light, aromatic, and perfect for sitting outside as Fall rolls in. The grapefruit and celery just melt into the already delightful combination of gin and Pimm’s. The honey adds a touch of floral sweetness.
- Have the celery bitters yet? What cocktails do they work well in?