This bitters-forward cocktail calls for a full ounce of vegetal celery bitters. Created by bartender Jamie Jennings of Hodges Bend in Tulsa, Oklahoma, it balances the bitters with equal parts gin, lemon juice and simple syrup, plus a pinch of salt. It’s a completely revolutionary take on the classic sour that will have you running low on bitters in no time.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.