1 1/2 oz Dry Vermouth
1/2 oz St. Germain
1/2 oz Lime Juice
1 inch Celery Stalk
Muddle celery, and add rest of ingredients and ice. Shake and strain into a rocks glass with fresh ice rimmed with celery salt-ginger-honey crystals (*). Garnish with a celery leaf.
(*) Substitute celery salt and sugar mix in a pinch.
Two Mondays ago, we traveled down to the South End to pay bartender Sahil Mehta a visit at Estragon. For a first drink, I peered into Sahil's drink notebook and spotted an unnamed herbal drink that combined Cynar as a co-base spirit with herbal notes from celery and floral notes from St. Germain. Celery has worked well with Cynar such as in the Gloamin Dwines as well with St. Germain such as in the Alto Cucina in the past. For a name, I took the unusual combination, artful presentation, and Spanish theme of the restaurant and dubbed it the Joan Miró.