Time: 10 min.
Complexity: easily
Quantity: 1 cocktail

The recipe for this drink was shared by Biltong, an American bar with a South African atmosphere and renowned for its creative cocktails. The celery sour features pineapple-infused gin, celery syrup, citrus-vanilla liqueur, lemon juice, natural Greek yogurt, and cucumber bitters. A burst of flavors with a pleasant finish awaits. Garnish each glass with a pineapple leaf and enjoy!

Ingredients:

• 1 small pineapple
• 1 and 3/4 cups gin
• 3/4 cup sugar
• 2 stalks celery, coarsely chopped
• 1 teaspoon citrus-vanilla liqueur (such as Licor 43)
• 20 ml freshly squeezed lemon juice
• 1 teaspoon plain Greek yogurt
• 2 drops of cucumber bitters

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Pineapple, gin, sugar, celery, liquor, lemon juice, yogurt, bitter

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Preparation:

Step 1

• Make pineapple-infused gin:

  
  Cut the top off the pineapple (reserve the leaves for serving). Trim the rind, then cut the fruit into 2cm cubes. Transfer to a 1-liter jar and add the gin. Refrigerate for at least 1 day, up to 5 days. Strain through a fine-mesh sieve.
Step 2

• Prepare celery syrup:

  
  Combine 3/4 cup water, sugar, and celery in a small saucepan and bring to a boil over medium heat. Cook until the celery is slightly softened, about 5 minutes. Let cool, then strain through a fine-mesh sieve.
Step 3
• For one cocktail: Combine 60 ml of pineapple-infused gin, 20 ml of celery syrup, citrus-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.

Votes: 1

Author of the recipe - BILTONG BAR