Lemongrass, coriander seeds, mint, and more go into making celery bitters a preferred addition to your favorite bloody mary or even gin martinis!
1/4 Cup lemongrass, pale green parts only, roughly chopped (about 2 stalks)
1 Teaspoon coriander seeds
10 Mint leaves
1 Allspice berry
1/2 Teaspoon gentian root (cut, not powdered)
1/4 Cup celery seed
1 Cup celery chopped
2 Cups 100-proof vodka
1/2 Cup water
Put the lemongrass, coriander, mint, allspice, and gentian root in a sealable glass jar. Muddle briefly to bruise and break the ingredients. Add the celery seed, celery, and vodka, then seal and shake. Let this mixture steep for 12 days, shaking daily. Strain out solids using a fine-mesh strainer, reserving the liquid in the original jar. Place the solids in a saucepan along with the water and cook on medium heat for 5 to 7 minutes. It will come to a gentle boil and the liquid will reduce slightly. Let this cool, then return all the pan's contents to the original jar. Let steep for two more days. Strain out the solids, then filter the liquid through a coffee filter or cheesecloth. If using cheese cloth, you may have to do this two or three times until the liquid is free from debris. Store at room temperature for up to a year.
