CelRay Collins Cocktail

Nov 9th

Thanksgiving has been on the brain and after seeing this cocktail on Tasting Table, I thought that I would give it a whirl.  It sounded intriguing and utilized celery, a staple in Thanksgiving stuffing, but something that I can’t say I’ve ever used in a cocktail, aside from as garnish for a Bloody Mary.  The cocktail has an interesting flavor profile and the celery combined with the gin gives the cocktail an almost savory rather than sweet taste (which you might expect because of the sugar in it).  And, while I can’t say I’d want to drink more than one of these in one sitting, the savoriness and novelty of using celery makes this cocktail a good aperitif to the gluttony that will surely ensue on Thanksgiving.

I’ve adapted the cocktail slightly from the recipe from the Tasting Table here and used club soda in place of the Cel-Ray or lemon-lime soda as I didn’t want the cocktail to be too sweet, but if you prefer sweet, you might want to stick with the original recipe.  I also of course upped the alcohol since all that muddling takes work, so I figured I deserved a little more bang for my buck as a result.


  • 2 celery stalks
  • ½ lime, cut into wedges
  • 2 teaspoons granulated sugar (or 2 sugar cubes)
  • 2 ounces gin (I use Hendrick’s)
  • Soda water
  • Celery Bitters
  • Muddler
  • Collins Glass (or some type of tall cocktail glass)


Finely chop one of the celery stalks.  In a cocktail shaker, add the finely chopped celery, lime wedges and sugar.  Muddle until the celery is crushed and the sugar dissolved.  Add the gin, a couple dashes of bitters and ice.  Cover, shake, then strain into an ice-filled Collins glass, top with soda, and garnish with the remaining celery stalk.  Gobble, gobble!