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
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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
- 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. - 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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