For the cocktail:
1/4 cup peeled, chopped Granny Smith apple
2 ounces celery infused gin (see below for recipe)
1/2 ounce fresh squeezed lemon juice (I used Meyer)
1/2 ounce simple syrup
2-3 dashes Angostura Bitters
Dash Tabasco

For the celery infused gin:
1 6-inch length of crisp green celery stalk (end trimmed)
1 6-inch length of an inner celery stalk with leaves (end trimmed)
1/8 teaspoon crushed green anise seed (can substitute fennel seed)
2 cups gin