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2 oz. Celery Syrup (recipe below), 2 oz La Gitana Manzanilla Sherry, club soda, celery seed sugar for rim (recipe below). fill rocks glass or similar tumbler with ice to the top. Add chilled celery syrup and chilled Sherry. Finish with cold club soda. Garnish with a large lemon twist. Celery infusion: 1/2 tsp. celery seed 4 oz. dark celery leaves and stocks 1/8 tsp salt 2 cups water 2 cups sugar Place celery seed in 3 qt pot and toast for 30 seconds. Add remaining ingredients and bring to boil. Remove from heat, cover and let infuse 1 hour. Cool in ice bath. Celery Sugar (for Celery Syrup): 8 oz. celery, stocks and leaves 1/2 cups sugar Combine ingredients in food processor until you have a damp uniformly green sugar Celery Syrup: Dissolve celery sugar in cooled celery infusion. Strain through fine mesh sieve pushing firmly on solids. Chill. Celery seed sugar 2 tsp toasted celery seeds ground in spice grinder mixed with 4 cups superfine sugar **Cocktail by Alex Raij of Txikito in NYC; Finalist in the 2009 Sherry Cocktail Competition

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