In article >,
aem > wrote:

> Just got to this from the NY Times and Mario Batali today. Make a syrup by
> simmering 2 cups of water, 2 cups of sugar, and 4 ribs of celery and leaves
> for 30 minutes. Cool, strain and chill. Now build a drink: 3 oz. gin (he
> likes Bombay Sapphire), 2 oz. celery syrup, 4 oz. tonic water in a highball
> glass filled with ice. I personally think the celery salad in a different
> thread would be overkill, but suit yourself. -aem

I wonder how similar that is to Dr. Brown's Cel-Ray tonic. I schlepped
it from NY before I discovered I could get it locally. :-)
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.