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Celery Century

Name: Celery Century
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Celery gin; 30 ml Americano bianco; 10 ml Celery saccharum; 10 ml Lemon juice

Difford’s Guide

Discerning Drinkers (6)

Measurements in:

Serves:

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Ingredients
1 ²⁄₃ fl oz	Celery gin
1 fl oz	Americano bianco
¹⁄₃ fl oz	Celery saccharum (celery syrup)
¹⁄₃ fl oz	Lemon juice (freshly squeezed)

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist and tip of flowering celery stalk.

Method

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over cocktail and discard.
Garnish with tip of flowering celery stalk pepped to rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Celery Century contains 199 calories

Alcohol content:

1.5 standard drinks
19.45% alc./vol. (38.89° proof)
20.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Celery gin, Celery saccharum (celery syrup) — Celery
Americano bianco — Sulphur Dioxide/Sulphites

History

Created in June 2020 by yours truly.

More cocktails by Simon Difford

Review

A riff on the classic 20th Century with Celery Gin and celery saccharum replacing white cream de cacao.

Cocchi Americano Bianco 750ml - makes 25 cocktails
$24.99 $1.00 per cocktail Cocchi Americano Bianco image

$1.00 per cocktail*

Makes a minimum of 25 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

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Lee Clarke Premium Member 1y

Made this for the first time tonight and loved it.
I’ve got a fair bit of the Celery Saccharum left. Would it freeze do you think?

Arild Anda 5y

Very, very nice. My favourite barman used to make me gin daisies with celery and this was on par with his best. No cocchi in the house but blending 60/40 St. Germain and Dolin Dry did the trick.