Celery Collins Recipes

Steps:

• Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut off the skin, then cut the fruit into 1-inch cubes. Transfer to a 1-quart jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve.
• Make the celery syrup: Bring 3/4 cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is slightly softened, about 5 minutes. Let cool, then strain through a fine-mesh sieve.
• For each cocktail: Combine 2 ounces pineapple-infused gin, 3/4 ounce celery syrup, the citrus-vanilla liqueur, lemon juice, yogurt and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with a pineapple leaf.

Steps:

• Combine the chopped celery, sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves, 1 to 2 minutes. Let cool, about 30 minutes.
• Strain the celery syrup into a pitcher and add the gin, lemon juice and tangerine juice. Pour into ice-filled glasses and top with seltzer. Garnish each with a lemon slice and some celery leaves.

Steps:

• Combine the sugar, salt, both vinegars, peppercorns and 1 cup cold water in a medium saucepan. Bring to a boil, stirring, until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat; add the garlic, jalapeño and bay leaves. Let steep until the brine has cooled slightly, about 30 minutes.
• Meanwhile, scrub the watermelon rind several times with a damp clean dish towel, making sure to remove any excess dirt or debris. Cut the wedge in half lengthwise then slice each half crosswise into 1-inch-thick wedges, each no more than 3 inches wide. Place in a clean 1-gallon wide-mouth glass jar, alternating with the bell pepper, celery and dill sprigs (so that all the watermelon isn't sitting on the bottom). Set aside.
• Once the brine has cooled slightly, add 2 cups ice and stir until the ice melts completely. Add the 2 cups cold filtered water and stir until fully incorporated. The brine should be fully cooled by this point. If not, let it cool completely on the counter.
• Pour or ladle the brine into the jar. The watermelon and vegetables should be fully submerged. If not, add up to 1 1/2 cups cold filtered water. Close the jar with the lid and let sit in a cool place away from direct sunlight for 2 hours, then refrigerate for 24 hours.
• After the 24 hours, the pickled watermelon and vegetables are ready to enjoy! Keep any remaining in the fridge where it will be good for up to 1 month.

Steps:

• Bring 1/4 cup each honey, fresh mint and water to a boil, stirring. Off the heat, add 1 black tea bag and steep 30 minutes. Strain and chill. For each drink, shake 2 1/4 ounces bourbon, 1 ounce lemon juice and 1 tablespoon tea syrup in a shaker with ice; serve over ice and top with seltzer. Garnish with lemon and mint.