Recipe courtesy of Biltong Bar

Celery Sour

This South African–style bar is known for its creative cocktails. We simplified the bartenders’ technique for pineapple-infused gin. They use sous vide!
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  • Level: Easy
  • Total: 10 min (plus infusing)
  • Active: 10 min
  • Yield: 1 cocktail (plus extra infused gin and celery syrup)
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1 small pineapple

1 3/4 cups gin

3/4 cup sugar

2 celery stalks, roughly chopped

1 teaspoon citrus-vanilla liqueur (such as Licor 43)

3/4 ounce fresh lemon juice

1 teaspoon plain Greek yogurt

2 dashes of cucumber bitters


  1. Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut off the skin, then cut the fruit into 1-inch cubes. Transfer to a 1-quart jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve.
  2. Make the celery syrup: Bring 3/4 cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is slightly softened, about 5 minutes. Let cool, then strain through a fine-mesh sieve. 
  3. For each cocktail: Combine 2 ounces pineapple-infused gin, 3/4 ounce celery syrup, the citrus-vanilla liqueur, lemon juice, yogurt and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with a pineapple leaf.