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
Personal Notes
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