Name: Green With Envy
Yield: 4 servings
Ingredients: For the cocktail; 1/4 cup peeled, chopped Granny Smith apple; 2 ounces celery infused gin (see below for recipe); 1/2 ounce fresh squeezed lemon juice (I used Meyer); 1/2 ounce simple syrup; 2-3 dashes Angostura Bitters; Dash Tabasco; For the celery infused gin; 1 6-inch length of crisp green celery stalk (end trimmed); 1 6-inch length of an inner celery stalk with leaves (end trimmed); 1/8 teaspoon crushed green anise seed (can substitute fennel seed); 2 cups gin

Servings: persons

For the cocktail
1/4 cup peeled, chopped Granny Smith apple
2 ounces celery infused gin (see below for recipe)
1/2 ounce fresh squeezed lemon juice (I used Meyer)
1/2 ounce simple syrup
2-3 dashes Angostura Bitters
Dash Tabasco
For the celery infused gin
1 6-inch length of crisp green celery stalk (end trimmed)
1 6-inch length of an inner celery stalk with leaves (end trimmed)
1/8 teaspoon crushed green anise seed (can substitute fennel seed)
2 cups gin

1
Muddle apple in a cocktail shaker.
2
Add liquid ingredients.
3
Fill shaker with ice, close and shake vigorously for 5-7 seconds, until shaker is frosty and cold. Strain into chilled martini glass. Garnish with tender celery stalk if desired. Enjoy and repeat. Sharing optional.
4
Cut celery into two-inch lengths. Combine ingredients in an airtight container, such as a quart jar. Allow mixture to infuse for 2 days, shaking jar a few times a day. On the second day, strain out solids, return infused gin to jar and refrigerate until needed.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Green With Envy

How did you like this recipe?