Ingredients
2 lb. celery
2 tbsp. fresh lemon juice
3 can whole peeled tomatoes with juice
2 tsp. Worcestershire sauce
8 oz. aquavit or vodka
1 head fennel
Coarse salt
Hot sauce, such as Tabasco
freshly grated horseradish
Fleur de sel or coarse salt
Freshly ground pepper
Lime wedges
Preparation
Step 1Make the celery ice: Pass celery and fennel through an electric juicer (you should have about 3 cups). Stir in lemon juice; season with salt. Pour into ice-cube trays, and freeze (up to 2 weeks).Step 2Pass tomatoes and juice through the medium disk of a food mill or coarse sieve into a large bowl; discard solids. Stir in the Worcestershire sauce. Transfer to a pitcher, and refrigerate at least 1 hour (up to overnight).Step 3For each drink, combine 3 celery ice cubes, 6 ounces tomato mixture, 1 ounce aquavit or vodka, 3 dashes hot sauce, 1/4 to 1/2 teaspoon horseradish, 1/4 teaspoon salt, and a pinch of pepper in a 12-ounce glass. Serve each drink with a lime wedge and celery or fennel leaves and stalks. Looking for cocktail recipes? Try our top fruity drink recipes, retro cocktails, or punch recipes.
