"Cellar-Rita | Crafted Pour"

"One of my favorite things to do is acid-adjust non-citrus produce and thought it would be a fun way to get some veggies into a cocktail for a contest! I knew I’d be going with a Margarita template with some fun substitutions. What I did not expect is for it to taste so damn delicious! Rey Campero’s Espadin Mezcal is one of the best on the market and it holds up in this cocktail spectacularly. Together with Reisetbauer’s Carrot EDV in addition to orange liqueur we get a delicious fruit and veggie sweetness paired with liquified, acid-adjusted celery juice in place of lime. This smokey but vegetal cocktail has a ton of unexpected complexity from just five ingredients; I would’ve skipped the agave but celery juice isn’t quite as thick as citrus so this leans a touch sweet to get the right mouthfeel. I really enjoyed workshopping this and hope a few of you are intrigued enough to try this yourselves! Cheers!", "undefined", "Cellar-Rita",

"Ingredients"

Cellar-Rita By , May 8, 2009 One of my favorite things to do is acid-adjust non-citrus produce and thought it would be a fun way to get some veggies into a cocktail for a contest! I knew I’d be going with a Margarita template with some fun substitutions. What I did not expect is for it to taste so damn delicious! Rey Campero’s Espadin Mezcal is one of the best on the market and it holds up in this cocktail spectacularly. Together with Reisetbauer’s Carrot EDV in addition to orange liqueur we get a delicious fruit and veggie sweetness paired with liquified, acid-adjusted celery juice in place of lime. This smokey but vegetal cocktail has a ton of unexpected complexity from just five ingredients; I would’ve skipped the agave but celery juice isn’t quite as thick as citrus so this leans a touch sweet to get the right mouthfeel. I really enjoyed workshopping this and hope a few of you are intrigued enough to try this yourselves! Cheers! One of my favorite things to do is acid-adjust non-citrus produce and thought it would be a fun way to get some veggies into a cocktail for a contest! I knew I’d be going with a Margarita template with some fun substitutions. What I did not expect is for it to taste so damn delicious! Rey Campero’s Espadin Mezcal is one of the best on the market and it holds up in this cocktail spectacularly. Together with Reisetbauer’s Carrot EDV in addition to orange liqueur we get a delicious fruit and veggie sweetness paired with liquified, acid-adjusted celery juice in place of lime. This smokey but vegetal cocktail has a ton of unexpected complexity from just five ingredients; I would’ve skipped the agave but celery juice isn’t quite as thick as citrus so this leans a touch sweet to get the right mouthfeel. I really enjoyed workshopping this and hope a few of you are intrigued enough to try this yourselves! Cheers! Ingredients: - Rey Campero Espadin Mezcal - Cointreau Instructions: Add all ingredients to a shaker tin with ice and short shake. Double strain into a tajin rimmed collins glass over cracked, clear ice. Garnish with a celery leaf Originals,Refreshing,Signatures,Themed