Photo by Scott Suchman

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One cocktail

  • 3 small celery pieces
  • 1 thyme sprig
  • 1 rosemary sprig, plus more for garnish
  • 1 ounce fresh lemon juice
  • 1 ounce simple syrup
  • Juniper or cucumber soda (Howard uses DRY brand)
  • Garnish: dried (or fresh) lemon wheel

In a cocktail tin, combine celery with herbs and muddle. Add lemon juice and simple syrup, then fill with ice; shake vigorously. Add about 3 ounces of soda to tin, then strain mixture into a highball glass. Add ice and garnish with rosemary sprig and lemon wheel.

Food Culture of the South

  • Recipe by Jon Howard of Henley in Nashville, Tennessee

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