Garnish:
Rest celery stick across rim with a light dusting of celery salt
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 5/6 fl oz | Rutte Celery Dry Gin |
| 1/3 fl oz | Del Maguey VIDA mezcal |
| 1/4 fl oz | Manzanilla 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) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A gin sour with faint smoky mezcal, saline and vegetal notes.
History:
Created in June 2020 by yours truly.
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