Monday, May 16, 2011

MxMo LVII: Barefoot in the Garden


It's Mixology Monday time again, and this month's theme (courtesy of Dave at The Barman Cometh) is "Flores de Mayo" - cocktails with floral ingredients. Serendipitously, when I got word of this installment I already had a cocktail up my sleeve (figuratively, otherwise it could've gotten a bit messy) that would fit the bill. A little back story, if you will:

I love the smell of celery. When I was a little girl, one of my favorite foods was this tuna casserole my mom made with celery in it. I loved being there when she was chopping the celery and the aroma filled the kitchen. But I never would've dreamed of putting celery in a cocktail until that article in Martha Stewart living showed me how to make celery and bay leaf-infused vodka. It wasn't long until celery martinis became one of my favorite things. On my post about the the celery martinis, commenter Frederic, of Cocktail Virgin Slut, helpfully pointed out that celery pairs well with St. Germain, absinthe, and other similarly herb-rich spirits. Veery interesting. He also said that celery works well with...tequila??

I had to try this.


Celery-Infused Tequila
1 1/2 cups tequila
2 celery leaves
1 celery stalk, cut in half

I always get the celery for my infusions from the farmer's market - I swear it has more flavor. If you can't locate any locally, try using organic celery. Infuse the tequila in an air-tight jar for two days. Shake the jar occasionally. When the allotted time has passed, strain out the tequila, bottle it, and store it in the fridge.

Verdict: Surprisingly delicious. The agave and celery harmonize beautifully. It even tastes, bizarrely, a tiny bit sweet. Take the celery tequila, pair it with lime, St. Germain and a little Lillet Blanc and you have...

Barefoot in the Garden
1.5 oz celery-infused tequila
.75 oz fresh-squeezed lime juice
.75 oz simple syrup
.5 oz St. Germain elderflower liqueur
.5 oz Lillet Blanc

Combine all ingredients in a cocktail shaker full of ice; shake and strain into a chilled glass.


I think I'm in love. This cocktail is a series of delicious contradictions - it's herbal but bright, sweet yet complicated. It's not quite like anything I've ever made before - and yet I can't stop drinking it. I think I'll make one to enjoy, while barefoot, in my little garden. Which might put me pretty close to perfect happiness.

5 comments:

  1. I cannot wait to try this one out! It looks to be perfect for summertime and I'm excited to work with some infusions.

    I'm a new follower and I'm so pleased to have come across your blog! It's full of fabulous information and is interesting. Good work!

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  2. thanks Alexis! I think you'll really like the celery tequila.

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  3. This sounds amazing. Though you know me - if I had a drink like this, I'd feel compelled to put a dash of jalapeno in it, just for good measure. Love the blog, Nancy. Always a good read. Miss ya! Let's catch up, I wanna hear about reunion...

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  4. I made this infusion and then the cocktail over the weekend. It was delicious. Thanks for the post.

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  5. Love your site, bring back the classic cocktails. Gin martini is my favorite with cigar and good music. Enjoying a vesper right now thanks

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