Celery Cup No. 1

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Credit: H. Joseph Ehrmann, owner, Elixer and Cocktail Ambassadors, San Francisco
The National Culinary Review, June 2013

Ingredients

1 inch fresh English cucumber
2 inches celery stalk (close to heart for sweetness)
¼ cup (palm-full) cilantro
1 oz. lemon juice
0.5 oz. Pimm’s
¾ oz. agave nectar
1.5 oz. Square One cucumber organic vodka

Instructions

Method: In mixing glass, muddle cucumber, celery, cilantro and lemon juice to pulp. Add Pimm’s, agave nectar and vodka. Cover with ice; shake hard for 10 seconds. Hawthorne-strain tall over fresh ice; garnish with celery (center piece).

Tags

Beverage, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals