One of the highlights of Double Crown having morphed into Saxon + Parole is the bar, overseen by Naren Young. Here he makes alluring cocktails like the Celery Gimlet, with powerfully perfumed Junipero gin. For a light and refreshing take on the classic tipple, Young brightens the drink with salt and vinegar, what he deems "two of the most underused ingredients in the cocktail lexicon."
Lime syrup: Peel of 2 medium limes
½ cup granulated sugar
½ cup water
1½ ounces gin, preferably Junipero
¼ ounce Green Chartreuse
¼ ounce St-Germain
¾ ounce lime juice
½ ounce fresh celery juice (juice 1 celery stick or purée in a food processor, then strain the pulp)
Pinch of salt
5 dashes verjus or Chardonnay vinegar
2 dashes The Bitter Truth Celery Bitters
Fresh or pickled celery ribbon, for garnish
1. Make the lime syrup: In a large saucepot set over high heat combine the lime peels, sugar and water. Bring to a boil and cook until the sugar dissolves. Remove from the heat. Allow to cool and strain, pressing the lime peels. Store in the refrigerator.
2. Make the cocktail: In a cocktail shaker filled with ice, combine the gin, Green Chartreuse, St-Germain, lime juice, ¾ ounce reserved lime syrup, celery juice, salt, verjus and bitters. Shake vigorously, then strain into a rocks glass filled with ice. Garnish with the celery ribbon. Serve.