Pineapple Celery G&T
DeVonn Francis shares his new spin on a Bombay & Tonic. DeVonn uses pineapple as a nod to his Caribbean roots, celery to complement the herbaceous notes in the gin, and bay leaf to tie all the ingredients in.
5.0
(5)
Ted + Chelsea Cavanaugh
Ingredients
1½
oz. Bombay Sapphire
3
bay leaves
3
oz. premium tonic water
1
celery stalk, chopped
½
cup ripe pineapple, peeled, cored and cubed
Ice
Lime wedge, for garnish
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Preparation
Step 1
In the bottom of a cocktail shaker, muddle together pineapple, celery, and 2 bay leaves until the celery is thoroughly pressed. Then fill the shaker halfway with ice.
Step 2
Pour in Bombay Sapphire Gin, cover with lid, and shake for 30 seconds (the shaker will become frosty on the outside).
Step 3
Fill balloon glass with ice and pour the liquid from the shaker into the glass.
Step 4
Top with tonic water and garnish with a lime wedge and bay leaf.
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