Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.
- 3 Granny Smith apples, scrubbed, coarsely chopped
- ½ bunch parsley, coarsely chopped (leaves and stems)
- 5 celery stalks with leaves attached, coarsely chopped, plus more for serving
- ¼ cup apple cider vinegar
- ¼ tsp. freshly ground black pepper, plus more for serving
Purée apples, parsley, 5 celery stalks, and 3 cups water in batches in a blender. Strain through a fine-mesh sieve into a pitcher, gently pressing with a spoon to extract as much liquid as possible (alternatively, run apples, parsley, and celery through a juicer and mix with 3 cups water). Stir in vinegar, salt, and ¼ tsp. pepper and add more celery stalks.
To serve, pour 4 oz. juice and 1 oz. gin, if using, into an ice-filled glass and sprinkle with pepper.