Vodka and Celery

Celery-Infused Vodka, Black Peppercorn, Lemon Sherbet, Verjus, Cel-Ray Soda

Bartender Jesse Vida of Blacktail | New York
Yield: 1 cocktail

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Adapted by StarChefs  |  February 2017

INGREDIENTS

Celery-Infused Vodka:
1000 milliliters Ayslebury Duck Vodka
500 grams celery, chopped

To Assemble and Serve:
1½ ounces Celery-infused vodka
2 dashes black peppercorn tincture
1 dash citric acid solution
1 dash saline solution
¼ ounce lemon sherbet
½ ounce verjus
One 12-ounce can Dr. Brown's Cel-Ray Soda

METHOD

For the Celery-Infused Vodka:
Heat the water bath of an immersion circulator to 45ºC. Combine vodka and celery in vacuum bag and seal. Cook sous vide for 4 hours. Remove from water bath and strain through a chinois into a bottle. Chill

To Assemble and Serve:
In a highball glass, combine vodka, tincture, citric acid, saline, sherbet, and verjus. Add a large ice cube and stir to chill. Top with celery soda.

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