Celery Bitters: Everything You Need to Know

 

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Celery bitters are concentrated herbal extracts built around celery seed, leaf, and root, blended with botanicals like coriander, fennel, angelica, and sometimes citrus peel. A few drops go into a cocktail the same way a pinch of salt goes into a dish. They do not add a strong celery flavor. They add savory depth, botanical brightness, and a subtle bitterness that ties a drink together.

Where most cocktail bitters lean sweet (orange, chocolate, cherry), celery bitters lean savory. That makes them the natural companion for tomato-based drinks, gin cocktails, and anything where you want vegetal complexity without sweetness.

What Celery Bitters Do in a Cocktail

Bitters are flavor amplifiers. In a Bloody Mary, the tomato juice brings sweetness and acidity. The concentrate brings spice and brine. Vodka brings body. Celery bitters connect all of those layers and add an aromatic lift that makes the drink feel finished rather than flat.

Specifically, celery bitters bring balance by softening the acidity in tomato-based drinks, brightness through green and herbaceous aroma, and depth through a subtle bitter note that keeps your palate engaged between sips. They work in Bloody Marys, micheladas, Bloody Caesars, gin and tonics, dirty martinis, and even savory cooking (a few drops in a vinaigrette or soup adds unexpected complexity).

How Much to Use

Start with 2 to 3 dashes per drink. Celery bitters can overpower if you go heavy. Taste before adding more.

For a batch (pitcher-style Bloody Mary bar), use roughly a quarter teaspoon per quart. You can also set out a bottle and let guests add their own dashes. That small interactive step turns the drink into something personal.

If your Bloody Mary tastes flat and you are not sure what is missing, try bitters before reaching for more salt or hot sauce. They fix the problem differently by adding aromatic complexity rather than just more seasoning.

Celery Bitters in a Bloody Mary

The simplest way to see what celery bitters do is to add them to your regular Bloody Mary and taste the difference.

Classic Bloody Mary with Celery Bitters

• 1 to 2 oz Stu's Classic Original concentrate
• 5 to 6 oz tomato juice
• 1 to 1.5 oz vodka (or skip it for a virgin Mary)
• 2 to 3 dashes celery bitters
• Ice

Combine in a shaker or mixing glass. Stir or shake gently. Strain over fresh ice. Rim with celery salt or Sweet Corn Rimmer and garnish however you like.

The bitters accent the brine and spice already in the concentrate without adding more heat. The drink tastes more cohesive and a little more polished.

Smoky Bloody Mary with Chili Bitters

• 1 to 2 oz Stu's Smoked Jalapeno concentrate
• 5 to 6 oz tomato juice
• 1 to 1.5 oz vodka
• 2 dashes chili bitters
• 1 dash celery bitters
• Ice

The chili bitters layer heat differently than hot sauce. Instead of a vinegar burn, you get a slow warmth that builds alongside the chipotle smoke in the Smoked Jalapeno concentrate. The celery bitters keep the drink from getting one-dimensional.

Umami Bloody Mary

• 1 to 2 oz Stu's Classic Original concentrate
• 5 to 6 oz tomato juice
• 1 to 1.5 oz vodka
• 2 dashes celery bitters
• 1 dash umami bitters (mushroom, olive, or anchovy)
• Garnish: olive skewer, parmesan shaving, black pepper rim

This is the chef's kitchen version. Umami bitters push the savory profile deeper, making the drink taste almost like a consomme in cocktail form. Not for every brunch, but memorable when you serve it.

Beyond Celery: Other Bitters Worth Trying

Celery bitters are the best starting point for Bloody Marys, but they are not the only option. Here are the other categories worth knowing.

Chili or spicy bitters let you layer heat without relying on hot sauce alone. Brands like Remedy Cocktail Co. make "Bloody" bitters with horseradish, celery seed, and black pepper built in. Start with 1 to 2 dashes. They pair particularly well with the Smoked Jalapeno and Jamaican Jerk concentrates where the heat compounds.

Aromatic bitters (Angostura, Peychaud's) are the classics. Angostura's warm spice works in a Bloody Mary if used sparingly, maybe one dash alongside your celery bitters. Peychaud's anise-forward flavor is harder to integrate. These are best as a background note, not a lead.

Herb bitters with thyme, rosemary, or tarragon push the drink toward "garden cocktail" territory. Good for summer variations or when you want to complement fresh herb garnishes.

Black pepper bitters add earthy heat that works differently from chili bitters. More grounded, less fiery. Good with vodka-forward Bloody Marys where you want warmth without changing the flavor profile.

The real fun is combining two types. Celery plus chili is the combination most bartenders reach for in a Bloody Mary. Celery plus herb works for lighter, spring variations.

Other Cocktails That Use Celery Bitters

Celery bitters are not limited to Bloody Marys. A few other places they work well:

Gin and tonic. Two dashes of celery bitters in a G&T made with Jo's Tonic Syrup add a savory botanical layer that makes the drink taste more complex without adding sweetness.

Dirty martini. Celery bitters alongside the olive brine create a rounder, more herbaceous flavor than olive brine alone.

Michelada. Build a michelada with Stu's concentrate, lime, beer, and a dash of celery bitters. The bitters bridge the gap between the savory concentrate and the carbonation of the beer.

Savory cooking. A few drops in tomato soup, vinaigrette, or even a Bloody Mary marinade adds the same depth it brings to cocktails.

How to Make Celery Bitters at Home

Homemade celery bitters take about two weeks and require patience, but the process is straightforward.

Ingredients:

• 1/2 cup dried celery seed
• 1 tablespoon coriander seed
• 1 teaspoon fennel seed
• 1 strip lemon peel
• 1 teaspoon gentian root (for bitterness)
• 2 cups high-proof vodka or grain alcohol

Instructions:

Toast the celery, coriander, and fennel seeds in a dry pan for about a minute until fragrant. Add everything to a clean mason jar. Pour in the alcohol and seal tightly. Store in a cool, dark place for 2 to 3 weeks, shaking every couple of days. Strain through a coffee filter into a dropper bottle.

The result is a concentrated tincture that will last indefinitely. A single bottle will outlast dozens of brunches.

If you would rather buy than make, The Bitter Truth and Fee Brothers both make celery bitters that are widely available online and at specialty liquor stores.

Quick Answers

Are celery bitters alcoholic? Technically yes, since they are made with high-proof alcohol. But at 2 to 3 dashes per drink, the amount is negligible. They will not meaningfully change the ABV of your cocktail.

Do they expire? No. Alcohol-based bitters last indefinitely if stored in a cool, dark place. The flavor may mellow slightly over years.

Can you cook with them? Yes. Add a few drops to vinaigrettes, tomato soup, roasted vegetables, or bone broth. They function exactly like seasoning.

Are they gluten-free? Most commercial celery bitters are gluten-free, but check the label. All Stu's Kitchen concentrates are gluten-free.

For more ways to build a complete Bloody Mary experience, see the Bloody Mary bar guide and browse the kits for everything in one box.