It’s been a very long time since my last post and I feel bad about it. Time flies, but there’s more to it than that. I’ve had a bit of an existential crisis, lengthened by procrastination. While I’ve filled my time working and drinking undocumented cocktails, I’ve also been thinking about cocktail culture in general. Right now, every bar has a cocktail menu. Every bartender is crafting their own recipes and many making in-house bitters and infusions. And while I’ve stewed over my cocktails, I’ve been wondering if this blog contributes more to the noise or does it add to the conversation.
This blog is dedicated to the home cocktail-makers. The people who like to sit at the bar and watch the bartender make their drink. The crafters who like to try new things and aren’t afraid of a little math. We like fresh ingredients, and maybe to do things that are too labor intensive, messy or perishable for bar menus.
And when we feel up to it, we pull out the juicer, see what it’s the fridge and make a cocktail.
2 oz North Shore Aquavit*
2 oz celery juice**
1 oz lemon juice
1 oz simple syrup
Combine all in a shaker with ice. Shake and stain into a coupe (or jar, as the case may be).
*Aquavit (or akvavit) is not dissimilar to gin in that it is a neutral base spirit distilled with botanicals. While gin has the distinctive juniper berry, aquavit’s main flavor component is caraway. North Shore Aquavit, local to Chicago(!), is barrel-aged, giving it a darker color, with extremely pleasant herbal flavors – easy to drink on it’s on.
**The best way to juice celery, and only way I’ve tried, is with a juicer. Juice a few stalks and use it right away, as it darkens and separates faster than most juiced vegetables and fruits I’ve seen.