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

On 6/9/2013 4:28 PM, 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
>
Fascinating.

Some celery salt for the rim? ;-)

On 6/9/2013 7:09 PM, casa bona wrote:
> On 6/9/2013 4:28 PM, 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
>>
> Fascinating.
>
> Some celery salt for the rim? ;-)
>
>
I don't think I am going to make the tonic but I have had celery soda
from New York and it wasn't bad.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sun, 09 Jun 2013 23:08:32 -0400, James Silverton
> wrote:

>On 6/9/2013 7:09 PM, casa bona wrote:
>> On 6/9/2013 4:28 PM, 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
>>>
>> Fascinating.
>>
>> Some celery salt for the rim? ;-)
>>
>>
>I don't think I am going to make the tonic but I have had celery soda
>from New York and it wasn't bad.

There's only one; Dr Brown's... and it's Cel-Ray Tonic.
http://en.wikipedia.org/wiki/Cel-Ray

On Sun, 9 Jun 2013 15:28:19 -0700 (PDT), 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

Yumm I usually muddle some basil leaves in the bottom of my glass
before I make my G&T. I think I'll try making a basil syrup too.
Thanks for the information.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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.

On 6/9/2013 9:08 PM, James Silverton wrote:
> On 6/9/2013 7:09 PM, casa bona wrote:
>> On 6/9/2013 4:28 PM, 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
>>>
>> Fascinating.
>>
>> Some celery salt for the rim? ;-)
>>
>>
> I don't think I am going to make the tonic but I have had celery soda
> from New York and it wasn't bad.
>



It was called something like Cel-ray.

gloria p

"Melba's Jammin'" > wrote in message
...
> 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. :-)

Schlepped?
--
--
http://www.helpforheroes.org.uk/shop/

On Tue, 11 Jun 2013 09:24:48 +0100, "Ophelia"
> wrote:

>
>
>"Melba's Jammin'" > wrote in message
...
>> 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. :-)
>
>Schlepped?
>--
To lug or carry, probably German or Jewish origin. The term is widely
understood in US -- maybe not among young people.
Janet US

"Janet Bostwick" > wrote in message
...
> On Tue, 11 Jun 2013 09:24:48 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Melba's Jammin'" > wrote in message
...
>>> 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. :-)
>>
>>Schlepped?
>>--
> To lug or carry, probably German or Jewish origin. The term is widely
> understood in US -- maybe not among young people.

Thank you

--
--
http://www.helpforheroes.org.uk/shop/

On Tue, 11 Jun 2013 15:49:45 +0100, "Ophelia"
> wrote:

>
>
>"Janet Bostwick" > wrote in message
.. .
>> On Tue, 11 Jun 2013 09:24:48 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Melba's Jammin'" > wrote in message
...
>>>> 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. :-)
>>>
>>>Schlepped?
>>>--
>> To lug or carry, probably German or Jewish origin. The term is widely
>> understood in US -- maybe not among young people.
>
>Thank you

Actually old Minisoda UPS nomenclature; you pay, we schlepp.

"Brooklyn1" > wrote in message
...
> On Tue, 11 Jun 2013 15:49:45 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Tue, 11 Jun 2013 09:24:48 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Melba's Jammin'" > wrote in message
...
>>>>> 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. :-)
>>>>
>>>>Schlepped?
>>>>--
>>> To lug or carry, probably German or Jewish origin. The term is widely
>>> understood in US -- maybe not among young people.
>>
>>Thank you
>
> Actually old Minisoda UPS nomenclature; you pay, we schlepp.

Heh!

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--
http://www.helpforheroes.org.uk/shop/