Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A Little Dash of Celery

Garden & Tonic

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Bartender entrepreneurs are getting really creative with bitters these days. Over the past five or so years they’ve been making homemade bitters to use in cocktails at their bars, and now they’re making some of those bitters available for sale.

Probably the largest variety of bitters can be found online at CocktailKingdom (most liquor stores only carry one or two brands of bitters at most), where they come in abstract flavors including Jamaican Jerk, Elemakule Tiki, and Tobacco.

Many of the ingredients in bitters, which are used just in dashes in cocktails to tie a drink together, are naturally bitter herbs, bark, and citrus peel, like quinine, wormwood, and grapefruit. At some point someone realized that celery, too, is naturally bitter, and now several brands of this flavor have hit the market.

Celery bitters work really well in a Bloody Mary, in a vodka or gin Martini, and in a Gin & Tonic. A recipe for a minty, herbaceous version of the latter cocktail made with celery bitters is below.


Garden & Tonic
Created by Wayne Collins and Naren Young

1.5 fl.oz. Gin
2-3 dashes The Bitter Truth Celery Bitters
2-3 dashes Elderflower Liqueur or Maraschino Liqueur
4-5 Mint Leaves
1 Slice of Cucumber
1 Lime Wedge
Tonic Water

Put all ingredients in a highball glass on ice and fill up with tonic water.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma‚Äôs popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks