Celery Sour Mocktail
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Ingredients
Yield:1 cocktail
- 1cup granulated sugar
- 4whole allspice berries
- 10black peppercorns
- Pinch of flaky sea salt (optional)
- 1cup celery leaves (or ½ cup celery leaves and ½ cup parsley leaves)
- 2chamomile tea bags (or 2 tablespoons loose leaf tea)
- 2(3-inch) pieces lemon peel
- ½ lime, cut into quarters
- ½ celery stalk, cut into ½-inch pieces
- ¾ ounce Celery Simple Syrup
- 3ounces Chilled Chamomile Tea
- Ice
For the Celery Simple Syrup
For the Chamomile Tea Base
For the Cocktail
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
879 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 227 grams carbohydrates; 5 grams dietary fiber; 218 grams sugars; 3 grams protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare the celery simple syrup: In a small saucepan, combine sugar, allspice, peppercorns and salt (if using) with 1 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Remove from the heat, add the celery leaves (and parsley leaves, if using). Set aside to steep at room temperature for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1½ cups syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
- Step 2
Prepare the chamomile tea base: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea and lemon peels. Allow to steep for 10 minutes, then remove the tea bags and peels or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.
- Step 3
Prepare the cocktail: In a shaker, add lime, celery pieces and the simple syrup. Muddle to smash and release the lime’s juices. Add the chilled chamomile tea and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into a chilled Nick and Nora or coupe glass.
Private Notes
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Cooking Notes
Jean
I will try this with lovage leaves. I make a simple syrup with lovage and add to gin and tonics or spritzers. Lovage is a celery like herb that produces a bushy plant. The taste is more herbaceous than celery. I am always looking for ways to use this herb from my garden in the summer.
Amanda K
This is a fantastic drink. The celery/herbaceous flavor is strong in a really delicious way. For those who don’t love chamomile tea - you really don’t taste it. The celery masks it well. Only change I’d make is doubling the syrup and tea amounts when making the cocktail - otherwise it makes a teeny tiny drink. It’s so exciting to see Rebekah Peppler putting out NA drink recipes. Before I stopped consuming alcohol earlier this year, she was my patron saint of aperitifs. Please keep them coming!
Kate
Possible subs for the light taste of chamomile tea: linden, fennel, a weak green tea. Or a combo.
Chrissi
The leaves are usually on the celery stalks at the very top. If you buy celery hearts, they may have been cut off...
Emily
Does anyone who has made this have a suggestion for substituting out the chamomile tea? I think I’m allergic to it—makes my face itch from the inside out every time I drink it, but I love the celery idea. I thought about mint tea, but wouldn’t that overpower the celery flavor?
Eric T.
Double recipe for 2 ppl - makes very little volume.
Jackie
Fresh celery stalks have leaves at the end but of you buy packaged celery you will not get the leaves.
Shirley P
Not a big fan of chamomile either, makes me all 'sinus-y' I think chamomile was chosen because it's rather flavorless and they wanted an herb tea so there's no caffeine. If caffeine isn't a problem try this with just plain old green tea, that's what I'm going to do. If caffeine is a problem try decaf green tea or any other mild herb tea. Mint tea would totally change the flavor profile, but it might be rather interesting.
Tom
For a cocktail this was pretty solid. Some good layers of flavor, tannins from the tea and subtle celery notes. I’ll definitely make this again but in the end it drinks like a sweetened herbal tea. It’s missing a bite, something to replace that nice burn that alcohol gives. Maybe I’ll up the lime or add a splash of apple cider vinegar
AR
This is amazing!! I made it with lemon zinger tea and it’s GREAT!
lipton iced tea
I am also allergic to camomile. I tried this with lemon balm tea and it is exactly how I remember Powdered Lipton iced tea.
Sophie
Excellent mocktail with an interesting, vegetal flavor! I used a different herbal tea (roasted buckwheat and lemon verbena) so I think you can probably use whatever herbal tea you like.
Annekabunny
Crushed celery seeds and kosher salt rim. Skip the tea and go straight to gin. I call it a Celerity.
liz
this is so good! prep is easy and makes enough for several drinks. i know this is a mocktail but it’s also great with a little gin - perfect for situations where some people are drinking and others are not
The ‘Ol Redhead
How bout Dr. Browns Cel Ray and/or crushed celery seeds and/or bottled oil instead of steeped leaves?
Marina Del Ray
Meh. I followed the directions to the letter and I found it drinkable. Too much effort for so little flavor. Back to Monday "Gin" and tonic for me.
hannah
Wow this was so unexpectedly good! I’ve never been a fan of celery, just tolerated it. It turns out I like the flavor of celery but not the texture. So perfect solution with this drink.
Regina
Plan to make this today as written. Definitely prep the components ahead of time so its ready to go when u want to make it. For people with chamomile issues, You could try lemon balm leaves for the tea. Would add a similar yellow color as chamomile and complement the lemon. Would be a more lemony drink, though. It might also be good with celery juice rather than the tea. Or just do lots of celery leaves, omitting the chamomile for the “tea”.
Linda S
What is a good sugar free substitute that works for simple syrup? If I'm going AF, might as well make it sugar free as well.
Allyson
This recipe is awesome!!!! Worthy of being called a mocktail. So good I felt moved to leave my first comment after years of making NYT recipes. Make it people, and share it with the kids and the drinkers too.
Bonnie Lemons
This was delish, but I really don’t understand muddling. Why not squeeze the line and the celery in a citrus squeezer to get more out of them?
Claudia B.
I assume the calorie count is for the entire batch of simple syrup rather than one serving of the mocktail, no?
Boyce rensberger
Substitutions for chammomile, please.
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