Last summer we visited Seattle for the first time and had a blast eating and drinking our way though many of the fabulous restaurants in that city.
One restaurant stood out, called Heartwood Provisions, in downtown Seattle. They’re known for pairing cocktails instead of wine with every menu item. While there we had a gin cocktail with celery bitters paired with a gorgeous yellowtail crudo. I was so struck by unusual the flavor of the celery bitters that I knew I wanted to play with it myself. When I told my mother about the drink, she said “I can make celery bitters for you!” You can also buy them of course, here.
Fast forward to the end of the year when we had a celebration at our house for my mother’s birthday (a big one, ending in a zero). On the menu was a wide assortment of canapes and two custom crafted cocktails I created to celebrate the occasion. This was the menu:
For this cocktail I used Bombay Sapphire gin, but you can use which ever kind you prefer. I’d recommend avoiding the more “floral” flavored gins for this one however.
This recipe calls for simple syrup. While you can buy it, please don’t. Why spend $5 to buy something you can easily make for about 12 cents?
Simple syrup really is simple. Take two equal parts sugar and water (1 cup of each for example) and combine in a small pot. Heat and stir until the liquid becomes clear. Cool and store in a clean glass jar or bottle in the refrigerator. It should last a couple of months. If it becomes cloudy, discard it (sometimes mold can grow).
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