Celery Gimlet

This layered cocktail was a bit of a revelation for us. It starts out like all gimlets do, with puckery sweet lime and floral gin, but that soon gives way to the deeper sweet of the Chartreuse — full of mint and spice and medicinal herbs. And then just as you’re settling in, the celery comes shining through, clear as a bell and as fresh and perfect as it is wondrous.

Yet for all that layered complexity, this is a pleasing, easy sort of drink. It’s also very pretty: You may want to make a couple batches and pour it into a Mason jar or pitcher. Between the lime and the emerald green of the Chartreuse, the drink is the color of new leaves — it’ll look like a lovely jar of spring.

Servings: 1

Pinch of salt
1 stalk celery, cut into ½-inch slivers, plus more to garnish
1 ½ oz Hendrick’s gin
¼ oz Chartreuse
¾ oz lime juice
½ oz simple syrup
⅛ oz white wine vinegar
2 dashes celery bitters


In a cocktail shaker, muddle the salt and celery until as much juice is released as possible.
Fill the shaker with ice and add the gin, chartreuse, lime juice, simple syrup, vinegar, and bitters.
Shake, then strain over fresh ice to serve.
Set a celery stalk on the cutting board, and run a vegetable peeler across the bottom of it to create a celery curl garnish.

Recipe source: Saveur