Celery Nori

Don Lee • Momofuku Ssäm Bar, Manhattan

This savory old-fashioned was inspired by a dish on Ssäm Bar's menu that combined uni (sea urchin) with a celery sauce and a seaweed garnish. Lee thinks the drink pairs especially well with dishes from a raw bar like oysters.

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  • Servings: Makes 8 drinks
KEY: Cocktail Party, Cocktails, Make Ahead

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  • 1 celery rib, finely chopped
  • 7 ounces Simple Syrup
  • Ice
  • 16 ounces Nori Apple Brandy
  • 16 dashes of celery bitters
  • 8 lemon twists, for garnish

How to make this recipe

  1. In a small bowl, muddle the celery with the Simple Syrup. Let the celery syrup stand for 30 minutes, then strain.
  2. Fill 8 rocks glasses with ice. Divide the Nori Apple Brandy, celery syrup and bitters among the glasses and stir well. Garnish each drink with a lemon twist.
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