24TH STREET SPRITZ (for eight)
This is a boozy spin on Dr. Brown’s Celray Tonic.
For the celery syrup:
4 celery stalks, chopped
1 cup sugar
¼ cup celery seeds
For the cocktails:
1-1/2 cups gin
1/3 cup fresh lemon juice
seltzer or club soda
8 celery stalks (from 2 bunches)
8 lemon slices
a cheesecloth (optional)
1. Make the celery syrup: Bring celery, sugar, celery seeds and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer until celery is soft and liquid is reduced by half, 30 to 35 minutes. Strain through a fine mesh sieve into a small bowl, pressing on solids. Strain celery syrup again, if desired, through a cheesecloth-lined sieve to make liquid clearer.
2. Stir gin, lemon juice and 1 cup celery syrup in a four cup glass measuring cup. Divide among glasses filled with ice and top off with seltzer. Garnish with celery stalks and lemon wedges.
NOTE: Syrup can be made 2 weeks ahead. Cover and chill.
adapted from San Francisco’s Wise Sons Jewish Delicatessen, published in Bon Appetit Magazine, May 6, 2014