Go to the Recipe: Carbonated Celery Gimlet
Tonic syrup is not as readily available to me as Fever Tree Tonic Water is... how do you suggest that I alter this recipe to use Tonic Water ?
We recommend that you simply try using Fever Tree Tonic Water as a direct replacement.
Well received by all at a dinner party.I had an explosion of basil in the garden, so garnished with a small young top of basil leaves/florets. Turned out to be a very nice pairing. Also used tonic water.
- originally posted by J. Bronder
Glad to read that it was enjoyed.
The description says you centrifuged it, but that's not in this video, nor the celery juice video (where you strain it instead). If I'm going to centrifuge it, do I need to use Pectinex and/or wine finings? Is this a low-pH solution that should only require pectinex (or does it even require this?) Will spinning it up for 30 minutes be enough to drag the solids to the bottom and keep themt there?
Sorry about that. Someone, decided to embellish in writing without my final pass(you know who you are;) Thanks for that catch Ian, we do not spin it in the centrifuge, in fact, if you do you will lose most of the brilliant green color we are going for. Just follow the recipe and video as is for perfect results.
- originally posted by Grant Lee Crilly
Just made this cocktail. Amazingly delicious! Great with a cheese/charcuterie plate.
If I'm using a 1/2 liter siphon should i cut back to only 1 charge?
I would just try it with one still, you can always add another in the next batch.
I made the lemon lime syrup from the whipping siphons class this weekend, and then tried it in this recipe as a 1:1 replacement for the tonic syrup. BOMB. I also completely freestyled the ratios since I didn't have a scale with me at my friends house. Still fantastic. One round came out too sweet and celery salty, so I just squeezed a little lemon juice in after the fact. BOMB. This recipe is resilient, quirky, and delicious. Friends were asking for more.
BTW. I was using a half liter siphon. 1 charge purged + one to charge for real = ideal
Can this be bottled? Or is the shelf life of the celery juice too short...
I would be concerned that it will start to oxidize and the flavor will change. But we've never really tried a shelf-life test.
Great stuff. I would love to be able to make my own tonic, but (for good reason) quinine is hard to come by, and I would like to avoid the bark as well. Do you know of any other ingredients that I could safely play around with to achieve something tonic-like?
Actually, I can in general easily sweeten a drink with sucrose or other sugars if I need to, salten it with sodium chloride, sour it with some powdered acid or up umami with MSG. But I don't have any similarly pure ingredient to add if I want a bitter flavour. I do of course know of bitter ingredients, but none that doesn't carry other distinct flavours. What are some alternatives?
This is a fantastic cocktail, and very appropriate for St. Patrick's Day when made with Glendalough Irish Gin! Made with Meyer lemons. Also, the dry celery shavings from the juicer would make a good salad (will try to do something with them next time).
And I don't actually like celery lol.
I'm partial to gentian root.
Try Double Dutch sugar free but gorgeous tonic water
