120 grams celery seeds
24 grams fennel seeds
10 grams black pepper
3 gallons water
12-15 cups white sugar
1 ounce fresh cilantro, juiced
1 tablespoon caraway seeds, toasted
2 teaspoon rye seeds, toasted
½ loaf quality dark Jewish pumpernickel bread, sliced and toasted
1 liter Bulleit rye whiskey (or preferred brand)
1½ ounces Pumpernickel-infused Rye Whiskey
4 ounces Celery Soda
For the Celery Soda:
Combine the celery seed, fennel seed, and black pepper in a large pot over medium-high heat and begin toasting, being careful not to burn. Once the spices begin to get noticeably aromatic, add 3 gallons of high-quality water. Bring to a boil, reduce to a simmer, cover, and steep for 1 hour.
Add 12 to 15 cups white sugar, depending on desired sweetness. Once the sugar is fully dissolved, strain the mixture and chill. Once the mixture is thoroughly chilled, add the cilantro juice. Add enough water to bring the mixture to a total of 5 gallons. Pour into a Cornelius keg and carbonate at 40 pounds of pressure for 2 days.
For the Pumpernickel-infused Rye Whiskey:
Slice the toasted pumpernickel into small pieces. Combine the toasted bread, rye and caraway seeds, and whiskey in a mason jar. Cover, refrigerate and allow to infuse for 2 days, agitating to ensure an even infusion. Strain through a fine strainer, squeezing the rye whiskey out of the bread for maximum yield.
To Assemble and Serve:
Pour the Pumpernickel-infused Rye Whiskey into a glass with ice; top with the Celery Soda and a squeeze of lemon. Garnish with a celery stalk.