MermaidMary's Friday night cocktail this week is the celery sour and comes to us courtesy of a new bar that has opened in Auckland called Taboo, downstairs at Victoria Park Markets.
They’ve only been open for two weeks and are focusing on that late night crowd who want a great cocktail in a quiter environment.
This is a gin cocktail with one of the essential ingredients being celery bitters, a mix of a herbs and spices which gives a savory lift to cocktails.
It’s readily available to purchase or you can make your own, you can find a recipe here.
60ml of Martin Miller’s Gin
30mls of Lemon Juice
15mls Pineapple Juice
1 spoon Bitter Truth Celery Bitters
15ml Egg white
Add all of the ingredients to a shaker & shake hard to activate the egg white.
Strain into a coupe glass, wait for the delicious foam to settle up and garnish with dried lime or a strip of celery.
MermaidMary is a wine writer & enthusiast who contributes every Friday on The Long Lunch. Never one to be described as an Oenophile her true passion is to spread the word of great wines, while making wine accessible & never using alienating wine speak that confuses people - like Oenophile!
The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.