The Birdie

Celery juice gives Nemacolin’s Birdie cocktail its signature green color.

Chelsea McCune of Nemacolin echoes the green, rolling hills surrounding the Laurel Highlands in her cocktail, Birdie. Crafted like a wine spritzer, this cocktail brings a splendor of herbaceous, fresh, and light flavors, making it perfect for a sweet summer day.

Birdie

Ingredients

2 oz Tanqueray Gin

2 oz freshly juiced celery juice

21/2 oz St. Germaine Elderflower Liqueur

Quarter of a whole lime, juiced

Moscato wine

Instructions

Pour all ingredients except Moscato wine into a shaker and with no ice, shake. Pour over ice in a wine glass and top with Moscato. Garnish with celery sprigs, a lemon wheel, and enjoy!

Want more? Match the seasonal, fresh flavors of the Birdie with a summer dish from Nemacolin Chef Kristin Butterworth:

Asparagus Tempura

Tuna Poke

Scallop Carpaccio

Salmon Tartare and Salmon Grilled Cheese

Asparagus Ravioli

Heirloom Tomato Soup

RECIPE BY CHELSEA MCCUNE / PHOTOGRAPHY BY DAVE BRYCE/ STYLING BY KEITH RECKER

---

---

TABLE Magazine - Western Pennsylvania - ANNUAL Subscription (with auto-renewal)

$39.92 every 12 months

12 Month - 6 issue subscription

Subscribe

---