Saturday, June 5, 2021

Stringer Bell (Death & Co. Recipe)

Anytime there is celery juice in a citrus cocktail, it is a little weird but almost always in a good way. This is the case with the Stringer Bell. There's rich Amontillado as the nutty base of this cocktail, but lime and spicy tequila provide acid and heat to cut through that. Celery juice is surprisingly bitter and that is helped along with Cynar--so now there's celery and artichoke in a sherry cocktail, right? It's almost too strange to believe. A generous helping of cane sugar and a pinch of kosher salt brings this cocktail back from the brink and helps you experience it as sort of a bitter and spicy Margarita (more Spanish than Mexican) and a lot of fun to serve people without telling them what's in it first. 

  • 1 12 oz. Amontillado sherry (Alexandro used)
  • 1/2 oz. jalapeno-infused tequila (Sauza used)
  • 1/4 oz. Cynar (Cynar 70-proof used)
  • 1/2 oz. celery juice
  • 3/4 oz. lime juice
  • 1/2 oz. cane sugar syrup
  • pinch koshur salt
  • celery stick garnish

Combine all ingredients in a shaker with ice. Shake and strain into an Old Fashioned glass with a large format ice cube. Garnish with the celery stick. 


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