Kalamazoo Julep

A double dose of celery adds another layer of refreshment in this julep from Austin bartender Brian Dressel.

2 oz. genever
3/4 oz. celery syrup
1 dash celery bitters
8-10 fresh mint leaves
Crushed ice
Tools: muddler, mixing glass, barspoon
Glass: julep
Garnish: celery leaves, fresh mint sprig and a light dusting of celery seed

Combine liquid ingredients in a mixing glass and stir to combine. In the julep cup, gently press the oils from fresh mint leaves with the muddler, discard the mint, and then pack the cup full with crushed ice until a mound forms at the top. Pour liquid ingredients from the mixing glass over the ice mound and garnish.

For the celery syrup: Combine 1 cup each granulated sugar, water and diced celery over medium heat. Simmer for 5 minutes, let cool to room temperature and then strain into a clean glass jar.

Brian Dressel, Midnight Cowboy, Austin, Texas

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