Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Show:
Food Network Specials
Episode:
The Chef and the Architect
Celebrita
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 697
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 147 g
- Dietary Fiber
- 10 g
- Sugar
- 109 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 1953 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 697
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 147 g
- Dietary Fiber
- 10 g
- Sugar
- 109 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 1953 mg
Ingredients
Simple Syrup:
Homemade Celery Salt:
Directions
- In a cocktail shaker filled with ice, combine the celery juice, lemon juice, Simple Syrup, and tequila. Shake vigorously and pour into a chilled martini glass rimmed with Homemade Celery Salt. Garnish with a cherry tomato and a stalk of celery and serve immediately.
Simple Syrup:
Yield:
1/2 cup
- Combine water and sugar in a small saucepan and bring to a boil. Cool and reserve in the refrigerator for up to a month.
Homemade Celery Salt:
Yield:
about 2 cups
- Mix the salt and the grated celery in a plastic container and refrigerate for a few days. Lay the mixture out on a baking sheet and bake for 2 to 3 hours at 190 to 200 degrees F or until thoroughly dried out and crisp but not brown at all. Grind this mixture in a food processor and keep in an airtight container until ready for use.
