5/6 fl oz | Rutte Celery Dry Gin |
1/3 fl oz | Del Maguey Vida Clásico Mezcal |
1/4 fl oz | Lustau Manzanilla Papirusa Sherry |
5/12 fl oz | Celery saccharum (celery syrup) |
1/6 fl oz | Lime juice (freshly squeezed) |
1 dash | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of rest celery stick across rim with a light dusting of celery salt.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Lustau Manzanilla Papirusa Sherry – Sulphur Dioxide/Sulphites
- Celery saccharum (celery syrup) – Celery
Strength & taste guide:
Review:
A gin sour with faint smoky mezcal, saline and vegetal notes.
History:
Created in June 2020 by yours truly.
Nutrition:
One serving of Celery Gringo contains 108 calories.
Alcohol content:
- 0.8 standard drinks
- 19.6% alc./vol. (39.2° proof)
- 11.8 grams of pure alcohol
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