Ella’s Stellata
A surprising combination of ingredients results in a truly unique and refreshing cocktail.
Ingredients
Rhubarb White Pepper Simple Syrup:
1 cup of water
1 cup organic cane sugar
2 cups rhubarb, cut into 1-inch pieces
½ tsp. white peppercorns
Cocktail:
1.5 oz. Death's Door Gin
0.5 oz. Rhubarb White Pepper Simple Syrup
Palm full of celery leaves
¼ Tbsp. Bittercube Jamaican #2 Bitters
4 oz. NessAlla Juniper Rose Kombucha
Directions
Simple syrup: Combine water, sugar, rhubarb and peppercorns in a saucepan and bring to a simmer, stirring frequently, until sugar dissolves and rhubarb becomes soft. Do not allow to boil. Run hot water over a glass jar to warm it, then strain the hot syrup through a fine mesh strainer into the jar. Allow to cool to room temperature and refrigerate for up to a month.
Cocktail: In a cocktail shaker filled with ice, add gin, simple syrup and bitters. Palm the celery leaves and spank them three or four times with the heel of your opposite hand. Add celery leaves to the shaker. Cover and shake. Pour with ice into a 10 oz. tumbler or collins glass. Finish with NessAlla's Juniper Rose Kombucha.
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