Celery Sour Mocktail
1 cup granulated sugar
4 whole allspice berries
10 black peppercorns
Pinch of flaky sea salt (optional)
1 cup celery leaves (or ½ cup celery leaves and ½ cup parsley leaves)
2 chamomile tea bags (or 2 tablespoons loose leaf tea)
2 (3-inch) pieces lemon peel
½ lime, cut into quarters
½ celery stalk, cut into ½-inch pieces
¾ ounce Celery Simple Syrup
3 ounces Chilled Chamomile Tea
Prepare the celery simple syrup: In a small saucepan, combine sugar, allspice, peppercorns and salt (if using) with 1 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Remove from the heat, add the celery leaves (and parsley leaves, if using). Set aside to steep at room temperature for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1½ cups syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
Prepare the chamomile tea base: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea and lemon peels. Allow to steep for 10 minutes, then remove the tea bags and peels or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.
Prepare the cocktail: In a shaker, add lime, celery pieces and the simple syrup. Muddle to smash and release the lime’s juices. Add the chilled chamomile tea and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into a chilled Nick and Nora or coupe glass.