Celery tincture on vodka, alcohol and moonshine – 6 recipes

Of course, celery tinctures cannot be called women’s, and in general they are not for everyone. But their ability to awaken “male power” will definitely make the hostess of the house a little happier. We offer recipes for several such tinctures, both healing, which have a beneficial effect on the body when consumed in moderation, and drinking – tasty, bold, savory drinks, the strong and unique organoleptics of which will be a good help in home mixology.

Celery is a good thing. The roots and stems with leaves contain a huge amount of vitamins (especially a lot of vitamin C and carotene), trace elements, flavonoids and furanocoumarins. They are treated with kidneys and bladder, rheumatism, various neurology, diseases of the upper respiratory tract, stomach ulcers with low acidity, and are also used as a general tonic, especially during periods of severe fatigue and stress. But everyone liked celery, of course, as an effective tool for losing weight and increasing potency. Its last property is associated with the content of the male hormone androsterone in the roots and leaves of celery, which has a beneficial effect on “male strength”. Celery tinctures are credited with the same properties, but we, young and energetic (ha ha), are much more important than the organoleptic of the drink.

Drinking tinctures of celery on vodka, alcohol and moonshine is very amateurish. But for cocktails, you can’t imagine better. Any classic or author’s cocktail, where vodka, gin or tequila is replaced by our tincture, will sparkle with new flavors and aromas, become more piquant and unique. To take this theme even further, we invite you to make celery bitters, a once-forgotten cocktail concoction that can reimagine any mixed drink in a completely different way.

Well, a little about raw materials. Basically, for the preparation of tinctures, celery stalks, the so-called petiole celery, are used. It is better to take the stems from the center of the beam. It is also allowed to use a small amount of leaves, also from the center. The root is rarely used, as it has too expressive taste. Let’s leave the alcohol base at your discretion, most importantly, it’s delicious!

Drinking tincture of celery on moonshine

The famous forum recipe, which fell into the hands of the author from a certain accounting worker under the code name Elena Anatolyevna. According to the author and Elena Anatolyevna, this potion can significantly improve the demographic situation in the country, as it has a beneficial effect on “male power”. The tincture according to this recipe is a rather controversial drink, if we consider it not as a therapeutic agent, but as, in fact, a drinking tincture. Very amateur, but it has a place to be. At Romovy we are happy with all drinks (even vegetables for borscht)!

* – celery stalks need to be taken so much that in the crushed state they take up a three-liter jar on the “shoulders”.

Rinse and dry the celery stalks, chop finely enough (1-2 cm of the cross section). Transfer the chopped celery to a three-liter jar, add garlic, peeled and chopped ginger, pepper and pour moonshine to the top. Close the jar tightly and leave in a dark cool place for 3 days, then move it to the refrigerator. After a week of infusion in the refrigerator, strain, filter if necessary and pour into clean bottles. You can drink immediately, but it is better to wait 2-4 weeks, then the harshness of celery and other ingredients will soften. The rest in the bank can be filled with moonshine 2-3 more times.

Medicinal wine tincture on the root of celery

From the same opera, but with more pleasant organoleptics. Celery tincture on wine has Polish roots and is intended primarily for healing purposes, and not for heavy drinking. It is believed that it strengthens the immune system and has a calming effect on the nervous system, helping to more easily survive various stressful situations. Remarkably, it tastes like pineapple, so the useful will also be pleasant!

Peel and wash the celery well, then grate it on a coarse grater. Place the grated pulp in a jar of a suitable volume and pour over the wine. Close the jar tightly and leave in a dark, cool place for 3 days, shaking every day. Strain, filter and pour into clean dark glass bottles (or store in a dark place). Healing wine tincture should be drunk in small amounts before meals to maintain immunity and strengthen the nervous system.

Well, it’s time to finish medicine and move on to more practical tinctures that are pleasant to drink in their pure form or use in cocktails. However, their benefit, as well as harm, no one can dispute. Let’s start with a light drinking tincture of celery on vodka with … tomatoes.

Celery tincture on Pokhmelnaya vodka

Of course, our celery “hangover” tincture is unlikely to be able to compare with the anti-hangover tincture on the vine, but it should have some calming effect on the long-suffering organism. The main thing is not to overdo it, so as not to aggravate. Tastes well in its pure form with ice or with a small amount of mineral water. Also, the tincture can be safely mixed with tomato juice for a light Bloody Mary.

Cut the celery stalk into large pieces, about 5 cm long. Place in a jar of suitable volume, add tomatoes and black pepper. Pour vodka, close the jar tightly and shake well. The jar should be left in a dark, cool place (possibly in the refrigerator) for 1 week, sometimes stirred. Strain the finished tincture through a sieve, filter if necessary and pour into a clean bottle. Store in a dark cabinet for no more than 1 year. Use in emergency cases in reasonable quantities!

Drinking tincture of celery on alcohol

A decent cocktail ingredient, hardly anyone will like it in its pure form. It will show itself perfectly in a Martini instead of gin or in a unique Bloody Mary. I have nothing more to say about this drink, you just need to take it and cook it.

Coarsely chop the celery stalk and leaves from the center of the bunch and place in a jar of a suitable size. Cut the jalapeno (which can be safely replaced with regular hot peppers) in half and remove half of the seeds, then cut into strips and add to the celery. Send chopped dill there, then pour alcohol or moonshine. Close the jar tightly and leave in a dark, cool place for 2-5 days, shaking the contents of the jar a couple of times a day. After 2 days, you can begin to taste the tincture, and when the taste is satisfied, strain, filter if necessary and pour into clean bottles. Store in a cool dark cabinet for no more than 1 year.

Celery bitter with lemongrass

An excellent cocktail ingredient, known to us since the 19th century, but lost in the backyard of cocktail history and reborn in the new millennium. The traditional celery bitter is a rich, citrusy, vegetal flavor that makes a great addition to savory cocktails like the Bloody Mary and others. It also thrives with the floral notes of gin (1 dash for a martini, 2-3 dashes for a gin and tonic) as well as the grassy undertones of tequila. Vermouth or sherry will serve as harmonious links between bitter and strong component of your new cocktail masterpiece.

This bitter is quite simple, but using our “concentrated bitterness” recommendations, you can always diversify it and complement it with other rich or subtle flavors (I advise you to dig towards rosemary and other botanicals). In any case, it will be no worse than the well-known in the States bitters Truth Celery Bitters, Scrappy’s Celery Bitters, Fee Brothers Celery Bitters and Bittermens Orchard Street Celery Shrub.

Place the lemongrass (use only pale green), coriander, mint, allspice and gentian root (chopped, not powdered) in an appropriately sized airtight jar. Slightly crush the ingredients in the jar with a wooden, metal or stone pestle. Add celery seeds, chopped leaf celery and alcohol/moonshine. Close tightly, shake well and send to infuse in a dark, cool place for 12 days, not forgetting to shake the contents every day. Strain, leave the infusion in a jar, and transfer the solid residue to a small saucepan, add water and boil over medium heat for 5-7 minutes. Cool and pour into a jar for infusion along with the solid residue, close and wait a couple more days. Strain, filter through cotton wool or coffee filters. Pour into a clean container and store in a cool place for up to 1 year.

Celery tincture “Cel-Ray tonic”

Dr. Brown’s Celery Tonic, according to Dr. Brown’s first appeared in 1868 in Brooklyn, New York. It began to be sold in 1886 as a bottled kosher soda, so the tonic quickly settled on the tables of American-Jewish communities. In 1900, under pressure from the Food and Drug Administration, the name of the drink was changed to Dr. Brown’s Cel-Ray (in those days, tonic meant a drug). In the 1930s, the drink became so popular with New York Jews that it was even called “Jewish champagne.” Soda Brown’s Cel-Ray is still being produced today, and this recipe is a kind of alcoholic version of it, with the only difference being that our tincture will be fresher, spicier and not at all kosher. As an alcohol base, you can take homemade gin, prepared according to one of our recipes.

Wash and dry all vegetables. Finely chop the celery stalks, peel and roughly chop the cucumbers, chop the tomato coarsely. Combine gin, celery, cucumbers, tomato, celery seeds and salt in a jar of suitable size, close tightly and mix well. Leave the jar for 7 days in a dark, cool place, shake occasionally. Strain the infusion through a sieve or several layers of gauze, do not squeeze. Add a simple syrup made from equal parts of sugar and water, mix, pour into a clean container and leave alone for 2-3 weeks before tasting. Store Cel-Ray tincture in a dark, cool place for no more than 1 year.