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Southern Exposure

Mixologists are juicing vegetables to add bright, fresh flavors to drinks. This riff on the classic Southside is from San Francisco's Alembic Bar.


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  • Servings: 1 drink

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  • 1 large green celery rib
  • 1 1/2 ounces gin
  • 1/2 ounces simple syrup (see Note)
  • 1/2 ounce fresh lime juice
  • Mint leaves, plus a sprig for garnish
  • Ice cubes


  1. Finely grate the celery rib into a mesh strainer set over a small bowl. Press on the pulp to extract the juice. Pour 3/4 ounce of the celery juice into a shaker and add the gin, simple syrup, lime juice and mint leaves. Add a large handful of ice; close the shaker and shake vigorously. Strain the cocktail into a chilled martini glass and garnish with the mint sprig.


To make simple syrup, simmer 1/2 cup of granulated sugar with 1/2 cup water in a small saucepan over moderate heat, stirring, until the sugar has dissolved. The simple syrup can be refrigerated in a covered container for up to 1 month.

Photo © Tina Rupp Published January 2009

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