Infinity Pool (Batched Mezcal Cocktail With Celery and Lillet)

Name: Infinity Pool (Batched Mezcal Cocktail With Celery and Lillet)
Ingredients: 1⅓ cups chilled mezcal; 1⅓ cups chilled Lillet blanc; ⅔ cup chilled 1:1 simple syrup (see Note); 2¼ teaspoons celery bitters; ¾ cup plus 2 tablespoons water; 1⅓ cups fresh celery juice (from about 12 celery stalks); 1 cup fresh lemon juice; Garnish: Smoked sea salt and thinly sliced lemon wheels

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Servings: 5.5

Cost: $7.68 /serving

Author : Maggie Hoffman

cocktail mezcal celery

Infinity Pool (Batched Mezcal Cocktail With Celery and Lillet)

Ingredients

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1⅓ cups chilled mezcal1⅓ cups chilled Lillet blanc⅔ cup chilled 1:1 simple syrup (see Note)2¼ teaspoons celery bitters¾ cup plus 2 tablespoons water1⅓ cups fresh celery juice (from about 12 celery stalks)1 cup fresh lemon juiceGarnish: Smoked sea salt and thinly sliced lemon wheels

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Instructions

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Step 1

Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.

Step 2

Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.

Step 3

To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.