The Celery Bradshaw - Gin, Hibiscus and Celery Cocktail
A refreshing, fancy cocktail shaken up with Gin, Hibiscus Honey Syrup, Celery, Lime and Chartreuse Gentiane!
- Difficulty: Intermediate
Ingredients
- 1 oz Gin Collective Arts Used Here (Try to go for a London-Dry Style)
- 1/4 oz Chartreuse Gentiane
- 3 dashes Celery Bitters
- 1/2 oz Freshly Squeezed Lime Juice
- 1/3 oz Honey Hibiscus Syrup **
- 5 Celery Ribbons
Instructions
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Line your Julep Tin/Glass with 2 Celery Ribbons and then fill your glass with crushed ice.
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In a shaker, combine gin, chartreuse, syrup, lime and bitters. Give this a short shake and strain over prepped crushed ice.
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Garnish with Celery Ribbons
Recipe Notes
**It's simple to make the Honey Hibiscus Syrup. Combine 1 part honey, 1 part dried hibiscus flower and 1 part boiled water. Stir and let it sit for 5 minutes before straining. Can last in the fridge for at least 2 weeks.
If you don't have access to the Gentiane Chartreuse, I would substitute it with Green Chartreuse but split the volume with an Akvavit to add some herbaceous notes, therefore 1/8 Green Chartreuse and 1/8 Akvavit.
Note that the volume of this glass is quite small, so if you have something slightly larger, measuring out these ingredients will be much easier!