Green Hornet

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Fresh celery juice colors the Green Hornet at Trenchermen in Chicago, where Tona Palomino, a transplant from New York’s WD~50, mans the bar. The verdant cocktail is the dangerously drinkable lovechild of a gin-and-tonic/gimlet/celery ménage. Palomino shakes the gin and juice with lime, simple syrup and celery bitters, and tops it with Fever Tree tonic. It has a G&T’s freshness, bolstered by celery and lime, with its edges smoothed by a touch of sweetness.

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Green Hornet (Serves 1)

by Tona Palomino of Trencherman, Chicago prep time: 5 minutes cook time: 5 minutes
  • 1 1/2 ounces gin
  • 1 1/2 ounces fresh celery juice 
  • 1/2 ounce fresh lime juice
  • 3/4 ounce simple syrup
  • a few dashes of Bitter Truth celery bitters
  • Fever Tree tonic 
  • ice
  1. In a shaker, combine everything except the tonic. Shake vigorously and strain into a rocks glass filled with ice. Top with tonic and serve.
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