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.
Combine water and sugar in a small saucepan and bring to a boil. Cool and reserve in the refrigerator for up to a month.
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.
Copyright (c) 2006, Mary Sue Milliken and Susan Feniger
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