Alligator Arms

Hunky Dory | Claire Sprouse

Claire Sprouse’s vermouth-based cocktail, which will feature on the menu of her new bar Hunky Dory when it opens this December, calls on a house made celery syrup for vegetal tones, combined with lime juice and a dash of absinthe.


Serving: 1

  • 3 ounces vermouth, preferably Cinzano Extra Dry
  • 2 ounces celery syrup (see Editor's Note)
  • 3/4 ounce lime juice
  • barspoon absinthe

Garnish: salt rim

  1. Prepare a 14oz hurricane or goblet with a salted rim.
  2. Combine all ingredients in a mixing tin and shake with ice.
  3. Strain into prepared glass over ice.
Editor's Note

Celery Syrup:
2 parts fresh celery
1 part granulated sugar

Combine the celery juice with the granulated sugar. Stir until completely incorporated.