Infinity Pool

If you have a juicer at home, put this savory and refreshing celery and mezcal cocktail on your happy hour menu tonight. A bit of Lillet fills out the drink nicely, and smoked salt makes it even better. 

Ingredients:

• 1⅓ cups chilled mezcal

• 1⅓ cups chilled Lillet blanc

• ⅔ cup chilled 1:1 simple syrup (see Note)

• 2¼ teaspoons celery bitters

• ¾ cup plus 2 tablespoons water

• 1⅓ cups fresh celery juice (from about 12 celery stalks)

• 1 cup fresh lemon juice

• Garnish: Smoked sea salt and thinly sliced lemon wheels

Instructions:

Step 1

Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.

Step 2

Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.

Step 3

To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.

To Make 1:1 Simple Syrup

Combine equal parts sugar and hot water in a resealable container, such as a mason jar, and stir to dissolve slightly. As soon as it’s cool enough to handle, seal container and shake until sugar is completely dissolved. Let cool completely and refrigerate for up to 2 weeks.

Attribution:

Recipe: MAGGIE HOFFMAN

Origin: Epicurious

Photo: Kelly Puleio