Celery Collins

This is my new favorite summer drink! All the more refreshing because it's non-alcoholic. I modified the recipe from this month's issue Bon Appetit. I got so excited I made a quadruple batch to keep in the fridge this week, but it's really better fresh.

I was incredulous and thrilled to discover locally grown celery at the downtown farmers' market this weekend. I didn't think anyone could grow it here, in such heat! The stalks were pretty slender, and it came with lots of leaves, so I just used the whole thing in this recipe. It was pretty intense, much like lovage, one of my favorite obscure herbs.

4 celery stalks with leaves, or a fistful of lovage
1/4 cup water
1 Tbs honey
1/4 tsp Angostura bitters
4 oz. fizzy water

Chop celery coarsely, then puree in a blender with water and honey. Strain into a pint glass and stir with bitters and lots of ice. Divide between two collins glasses. Garnish with a few celery leaves. Serves 2.