Cook The Book: Celery Julep

• 10 ounces celery (about 4 large ribs)
• 1/2 cup plus 1 tablespoon sugar
• 1/2 teaspoon celery seeds
• 1/4 teaspoon kosher salt
• 12 ounces (1 1/2 cups) Kentucky bourbon or Tennessee whiskey
• 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
• 12 ounces (1 1/2 cups) seltzer water or club soda (optional)
• Celery tops, for garnish (optional)

1. Chop the celery into pieces, put them in the food processor with 1 tablespoon of the sugar, the celery seeds, and the salt, and process until the celery is a loose puree. Pass the liquid through a fine-mesh strainer, pressing the pulp to extract as much flavor as possible. You should have about 1/3 cup.
2. Add the celery juice and the remaining sugar to a small saucepan, and warm the mixture over medium heat just until the sugar dissolves. You should have about 1 cup celery syrup. (Covered with plastic wrap, the syrup will keep in the refrigerator for 1 week.)
3. Fill six 9-ounce julep cups to the rim with crushed ice. Add 2 ounces of bourbon, a tablespoon of lemon juice, and 2 to 2 1/2 tablespoons of celery syrup to each glass, and stir. Top up with seltzer, if desired, and garnish with the celery tops if using.

celery, sugar, celery seeds, kosher salt, kentucky bourbon, lemon juice, water, celery

Taken from www.seriouseats.com/recipes/2009/11/celery-julep-cocktail-recipe.html (may not work)