Celery Gringo

Celery Gringo is a uniquely savory, crisp aperitivo that wonderfully pairs the bright, herbal punch of celery dry gin with a delicate, smoky whisper of artisanal mezcal. Shaken to a frosty chill with dry Manzanilla sherry, sweet celery saccharum, a squeeze of fresh lime, and a pinch of saline, this refreshing sour is fine-strained into a Nick & Nora glass and garnished with a celery stick resting across the rim.

Ingredients:

• 25 ml Rutte Celery Dry Gin

• 10 ml Del Maguey Vida Clásico Mezcal

• 7.5 ml Lustau Manzanilla Papirusa Sherry

• 12.5 ml Celery saccharum (celery syrup)

• 5 ml Lime juice (freshly squeezed)

• 1 dash of saline solution (20g sea salt to 80g water) or a merest pinch of salt

Instructions:

• Select and pre-chill a Nick & Nora glass.

• Prepare a garnish of remaining celery sticks across the rim with a light dusting of celery salt.

• Shake all ingredients with ice.

• Fine strain into a chilled glass.

Attribution:
Recipe: Simon Difford
Origin: Difford’s Guide
Photo: Difford’s Guide