This herbal take on a traditional cooler called the Rickey (spirit, lime and seltzer) combines celery and cucumber with aquavit, a clear Scandinavian spirit flavored with caraway and other botanicals. Kathy Casey suggests mixing in locally sourced honey, which lends the cocktail an additional layer of flavor and helps support the "bee'vironment."
Slideshows: Garden-to-Glass Cocktails
Two 1/2-inch celery rib, plus 1 small leafy celery rib from the heart for garnish
Three 1/4-inch-thick cucumber wheels, plus 1 cucumber slice for garnish
In a shaker, muddle the 2 celery slices and 3 cucumber wheels. Add the aquavit, gin, lime juice and honey syrup; fill with ice and shake vigorously. http://www.foodandwine.com/articles/cocktail-basics-techniques#doublestr... title="Cocktail Guide: Fine-Straining">Fine strain into a chilled ice-filled collins glass, stir in the soda and garnish with the celery rib and cucumber slice.
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