Prince Kuragin

Israel Morales, Kachka | Portland, OR

Fall Cocktail Recipe

In response to a request for a “strong and savory” cocktail, Kachka owner Israel Morales goes the bright and refreshing route by reaching for celery, a light and clean complement to gin’s herbaceousness. In the Prince Kuragin, the two come together in his celery-infused gin, which he warms up ever-so-slightly with a dose of sherry and apricot liqueur for something “completely different.”

Ingredients

Serving: 1

  • 2 ounces celery gin (see Editor's Note)
  • 1 ounce fino sherry
  • 1/2 teaspoon apricot liqueur, preferably Rothman & Winter
  • 1/4 teaspoon simple syrup
  • 1 dash celery bitters, preferably Scrappy's

Garnish: cream-sherry soaked raisin

Directions
  1. Stir all ingredients together in a glass over ice and serve up in a chilled coupe.
  2. Garnish with a cream sherry-soaked raisin.
Editor's Note

Celery Gin:
2 celery stalks, cut in half
1 750 ml bottle gin, preferably Beefeater

Combine celery and gin in half-gallon Mason jar. Store in a cool, dark place for 24 hours. Fine-strain back into original gin bottle.

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FROM AROUND THE WEB
  • Andrew Farach-Colton

    I had this cocktail at Kachka last week and it was spectacular: flavorful yet subtle, appetite-whetting, well-balanced. I’m infusing gin with celery now as I type.