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.”
- 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
- Stir all ingredients together in a glass over ice and serve up in a chilled coupe.
- Garnish with a cream sherry-soaked raisin.
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.