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.”


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

  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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  • 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.

Related Punch A-Z


(n.) Gin’s legal definition requires it to be a neutral grain spirit flavored with juniper berries and proprietary blends of botanicals and then bottled at over 80 proof. Common botanical additions include citrus peel, coriander, cinnamon bark, angelica root, cardamom and a slate of others. First created in the 17th century as a Dutch medicinal tonic, gin’s [...] More A-Z →