Food Network Magazine - (04)April 2020

Bars across the country are turning fresh produce

into cool new cocktails.

Celery Sour

ACTIVE: 10 min l TOTAL: 10 min (plus infusing)

1
1¾
¾ 2 1 ¾ 1 2

)Ȕƚƚ̛̣̳˅

Vegetables!

Galit

Chicago

Mixologists named

this drink after a

Middle Eastern

hot red pepper dip.

Biltong Bar

Atlanta

This South African–

style bar is known for

its creative cocktails.

We simplified the

bartenders’ technique

for pineapple-infused gin.

They use sous vide!

It’s Muhammara

ACTIVE: 10 min l TOTAL: 10 min

MAKES: 1 (plus extra bell pepper juice)

1 red bell pepper,

stemmed and seeded

1 ounce dark rum

¾ ounce silver tequila

½ ounce fresh lemon juice

¼ ounce simple syrup

¼ ounce caraway liqueur

(such as Combier KÜmmel)

1 dash of black walnut bitters

Lemon peel, for garnish

1. Make the bell pepper juice: Puree the
   bell pepper in a high-powered blender (or juice
   in a juicer). Strain through a fine-mesh sieve.


2. For each cocktail: Combine 1 ounce
   bell pepper juice, the rum, tequila, lemon juice,
   simple syrup, caraway liqueur and bitters in a
   shaker with ice; shake for 30 seconds. Strain
   into a coupe glass. Garnish with lemon peel.

54 FOOD NETWORK MAGAZINE ●APRIL 2020

fun

cooking

PHOTOS: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON.

MAKES: 1 (plus extra infused gin and celery syrup)

small pineapple

cups gin

cup sugar

celery stalks, roughly chopped

teaspoon citrus-vanilla liqueur

(such as Licor 43)

ounce fresh

lemon juice

teaspoon plain

Greek yogurt

dashes of

cucumber bitters

Make the pineapple-infused gin:
Trim the ends of the pineapple
(reserve a pineapple leaf for garnish).
Cut off the skin, then cut the fruit into
1-inch cubes. Transfer to a 1-quart jar and
add the gin. Refrigerate at least 1 day and up
to 5 days. Strain through a fine-mesh sieve.
Make the celery syrup: Bring% cup water,
the sugar and celery to a simmer in a small
saucepan over medium heat. Cook until the
celery is slightly softened, about 5 minutes.
Let cool, then strain through a fine-mesh sieve.
For each cocktail: Combine 2 ounces
pineapple-infused gin, %ounce celery syrup,
the c itrus-vanilla liqueur, lemon
juice, yogurt and bitters in a shaker
with ice; shake for 30 seconds.
Strain into a coupe glass. Garnish
with a pineapple leaf.

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