Celery Gringo
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Nick & Nora glass
- Ice: Ice
- Garnish: Rest celery stick across rim with a light dusting of celery salt
- ABV: 22%
Ingredients
- Rutte Celery Dry Gin — ¾ oz (25 ml)
- Del Maguey VIDA mezcal — ⅓ oz (10 ml)
- Manzanilla sherry — ¼ oz (7.5 ml)
- Celery saccharum (celery syrup) — ½ oz (12.5 ml)
- Lime juice (freshly squeezed) — ¼ oz (5 ml)
- Difford's Saline Solution (or ½ pinch salt) — 1 dash
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
- Rest celery stick across rim with a light dusting of celery salt.
A cocktail with a bright flavor of celery and a Mexican twist.
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