This toning celery tonic can masquerade as a holiday or brunch cocktail, either naughty or nice. With alcohol, this falls into the category of “Detox-Retox”—my name for cocktails that offer some green goodness along with a splash of festive cheer. It doesn’t really work out as an even cancellation of good for bad, but I like to think so. Some fresh vitamins and minerals from real greens and fruit in your drink are better than none at all.
NICE – THE TONING TONIC
Celery is great for digestion and for reducing bloating, which are linked to looking and feeling your best. This is thanks to *NBP, celery’s oily compound and its unique sodium-to-potassium ratio. When combined with some other tricks and good old exercise, increased celery consumption can definitely contribute to healthy weight loss.
Celery can reduce water weight, which shows off muscle tone (hence the name of this recipe ;). These elements, combined with the liver cleansing effects of dear celery, are great when you went a little too far on the weekend, had a hedonistic holiday, or just want to clean up your act.
NAUGHTY – CELERY GIN SPARKLER
If you are still in weekend or holiday party mode, need new cocktail inspiration or just want to add some green goodness to a drink, then try this! Add a shot of gin or vodka to keep the party rolling with this refreshing cocktail. Skip all the processed sugar of tonic water and swap it for a kick of grapefruit and celery for a bitter-sour balance from real fruit and veggies.
You’ll need sparkling water, some grapefruit and celery hearts for garnish (the most inner stalks of the celery, with some leaves attached) and a good gin (I used Tanqueray).
Same ingredients and preparation as above, but strain it well. Add a shot of gin over ice, pour in 3 fingers of Toning Tonic and a splash of sparkling water. Cheers to the Detox Retox!
Serves: 2 Tonics, or 4 small cocktails
Prep Time: 5 minutes
Serves: 2 Ttonics, or 4 small cocktails 2 stalks celery, roughly chopped 1 pink grapefruit, with the peel cut off 1 small handful parsley, finely chopped (stems too) 1 apple, cored and chopped 1 large glass or 300ml water 1 handful spinach
Optional sweetener: small squeeze of honey to taste
Sparkling water, ice and gin of choice
Cut off all the pith from the grapefruit (that’s the white skin attached to the peel and the outside of the fruit, which will make your drink bitter). You can quarter the grapefruit and dig out seeds, or strain the whole smoothie later. Layer your chopped celery, apple, grapefruit and spinach in the blender, pour in water and blend. If you have grapefruit juice, try blending it 50/50 with water for a more concentrated flavor.
Strain for grapefruit seeds and celery fibers if your blender didn’t pulverize them, so you’ll still preserve the toning tonic benefits and just miss out on the fiber. The honey suggestion will even out the tart flavour if it’s too much for you.
*NBP, also known as 3-n-butylphthalide