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.
I’ve been thinking lately that I’ve been neglecting the “clear spirits” in my cocktails, in favor of my old favorite and standby, whiskey. It was brought to my attention that I am not alone in this oversight as I read this morning’s LA Times article, discussing how “mixologists” (what happened to just being called a bartender?!) are starting to use more clear spirits in cocktails.
After reading my various cocktail recipe books, I kept coming across Sloe Gin and realized it was not part of my bar cabinet and wondered why since it appeared easy to combine with a variety of alcohol. My first foray into Sloe Gin was the classic and aptly named Sloe Gin Fizz.