Vodka and Celery

Adapted by
February 2017
Yield: 1 cocktail


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


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.