Pineapple and Celery Gin

Team Lyan | London, UK

This gin infusion is a nod to Jason Scott’s famous Celery Sour from the esteemed Edinburgh bar, Bramble, from the team behind Dandelyan and Cub. The use of the sous vide method ensures clean, bright flavors, making this an ideal base for minimalist classics like a Tom Collins or G&T, but will work in any bright, gin-based cocktail.


Yield: 750mL

  • 1 750mL bottle gin, 80 proof
  • 1 ripe pineapple, peeled, cored and cubed
  • 2 celery ribs, cut into 1/4-inch pieces

  1. Add all ingredients to a vacuum bag and seal tight.
  2. Cook in a water bath at 140ºF for two hours.
  3. Allow to cool, filter twice and bottle.