In this green cocktail, Los Angeles mixology consultant Matthew Biancaniello of Eat Your Drink (HarperCollins; 2015) doubles up on smoky flavors with both mezcal and grilled asparagus.
Ingredients
- 1 oz. fresh celery juice
- 1 oz. Krogstad Aquavit
- 1 oz. tobala mezcal
- 3⁄4 oz. fresh lime juice
- 2 tsp. agave
- Asparagus spear, for garnish
- Sea salt, for garnish
Instructions
Step 1
Combine celery juice, aquavit, mezcal, lime juice, and agave diluted with 2 tsp. hot water in an ice-filled shaker; shake vigorously. Strain into a collins glass with 1 large cube. Garnish with a grilled asparagus spear and sea salt.
- Combine celery juice, aquavit, mezcal, lime juice, and agave diluted with 2 tsp. hot water in an ice-filled shaker; shake vigorously. Strain into a collins glass with 1 large cube. Garnish with a grilled asparagus spear and sea salt.
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