Weekly Cocktail: "Tuesday Urte"

I recently picked up some Dr. Brown's Cel-Ray celery soda, and although it's too sweet to drink on its own, I'm curious how it works in a cocktail. So therefore I present "Tuesday Urte", a mix of:

• 2oz New Columbia Distillery Green Hat "Ginavit XO" aquavit-style gin
• 4 dashes Fee Brothers rhubarb bitters
• 7oz Dr. Brown's Cel-Ray celery soda
• Ice

I kept this cocktail simple, using the bitterness from the Ginavit and the rhubarb to counter the sweetness of the soda. I built the drink by adding ice to an empty glass, dashing in the bitters, adding the gin, then topping with soda. It was super tasty and nice for a warm spring day!

Weekly Cocktail: "Terrazza"

What better way to enjoy an afternoon on the patio than a vodka cocktail! This simple riff on a Vodka Collins takes advantage of some fresh rosemary I bought for an unrelated recipe. I'm using my newest favorite vodka called "Bedlam", derived from rice. And since we are sitting outside, I figured I'd call this "Terrazza". 

You'll need:

• 2.5oz vodka (I used Greybeard Distilling "Bedlam")
• 1/3oz lemon juice (plus lemon slice for garnish)
• 1/2 oz Pratt & Standard Demerara syrup
• 1 sprig rosemary (plus extra for garnish)
• 2oz Perrier (plus additional to taste)
• Ice

Add the vodka, rosemary, ice, lemon juice, and simple syrup into a mixing glass and stir using a bar spoon. Add Perrier, then strain into a highball glass. Garnish with rosemary and fresh lemon slices. 

I wanted to see how it would be on it own before adding ice; when it gets hotter I may add ice and more spirit.