We’ve seen a flurry of cocktail trends in recent times; the beer cocktail, the return to the old classics, and the floral, herbal and fruity fads.
Looks like now things are moving in a savory direction, thanks to the celery cocktail trend that’s working its way through bars and restaurants in Chicagoland, reported by Emily Van Zandt for RedEyeChicago.com.
“You are seeing a lot of celery bitters around these days,” Charles Joly told Van Zandt. Joly is the beverage director at The Aviary in Chicago’s West Loop. The Aviary’s Micah Melton created the “The Celery” cocktail using both fresh celery and celery bitters.
Joly says celery bitters bring a fresh and savory note to a cocktail. He says it’s a “home run” with gin and other herbal liqueurs such as green or yellow chartreuse.
Chicago’s Wicker Park restaurant Trenchermen pours two cocktails featuring a celery flavor. The Bridge and Tunnel is a carbonated drink with celery bitters, and the Green Hornet is a gin and tonic with celery juice.
The Savor cocktail in the Windy City’s Drumbar blends celery bitters with gin, egg white, lemon juice, cuvee, and cardamom syrup. At Chicago’s City Tavern, a drink with rum, arak, lime juice and ginger beer is topped with celery bitters and called the Medford Buck.
We’re not sure you’ll be able to find celery cocktails in your town just yet, but you can find Chicago’s Aviary Celery Cocktail recipe as part of Van Zandt’s Redye story.
(Photo: Barry Brecheisen)
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