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
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 drink
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 drink
Ingredients
2 ounces celery juice (about 2 stalks celery, juiced and strained)
1 ounce freshly squeezed lemon juice
1-ounce Simple Syrup, recipe follows
1 1/2 ounces tequila (recommended: Herradura Silver)
Homemade Celery Salt, recipe follows
Cherry tomato, for garnish
Celery stick, for garnish
Simple Syrup:
1/2 cup water
1/2 cup sugar
Homemade Celery Salt:
1 1/2 cups coarse sea salt
1 pound celery root, peeled and grated
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.
