If you can get past the petite hostess who fiercely guards the door at Alembic (one of the 50 best bars in the US), you're in for a real treat. The care put into each drink is apparent at first sip, whether your poison of choice is a classic Sazerac or a more esoteric find. Little lush that I am, I've tried nearly every cocktail on its menu but keep gravitating back to this sprightly spin on a classic favorite: the Southern Exposure. So when I discovered that the recipe was in print, I squealed with glee and immediately added the requisite ingredients to my shopping list.
Reminiscent of a less sweet gin-based mojito, this beauty of a cocktail is set apart by an ingenious ingredient: celery juice. And while I won't be abandoning this hipster haunt anytime soon, knowing that I can faithfully re-create one of my favorites at home is immensely satisfying.
Celery juice is a crucial element of this cocktail; if you don't own a juicer, blend the celery in a high-powered blender, then strain it through cheesecloth, bundling the solids together to extract as much juice as possible. Alternatively, if you live near a juice bar, ask to buy a few ounces of celery juice there.
1-1/2 ounces dry gin, such as Junipero or Hendrick's
1/2 ounce freshly squeezed lime juice
1/2 ounce simple syrup
3/4 ounce fresh celery juice (from about 1 celery stalk)
7 or 8 fresh mint leaves, plus more mint for garnish
- Chill a champagne coupe or other stemmed glassware by placing in the freezer or by filling the glass with ice while the cocktail is constructed.
- Add all ingredients, except the reserved mint, to a cocktail shaker. Fill with ice to the brim, and chill by gently inverting the cocktail shaker about 10 times.
- Strain into the chilled glass, and garnish with the small tender leaves of the mint plant, gently massaging the mint leaves between your fingertips to release their oils first.
- Drinks, Cocktails
- Makes 1 cocktail.