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

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