TT National | El Apio Cocktail

To learn more about this recipe, see our related story, TT Plated: Celery, in our National edition. 

Recipe adapted from the Tasting Table Test Kitchen

El Apio
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Make El Apio cocktail from the Tasting Table Test Kitchen. 
Servings
1
drink
Ingredients
  • 5 stalks of celery, washed and cut into 4-inch-long pieces, plus leaves for garnish
  • 2 ounces blanco tequila
  • 1 ounce lime juice
  • :::½ ounce simple syrup (1:1):::
  • Ice
  • Salt, for rimming the glass
  • ¼ ounce Cynar
Directions
  1. In the bowl of a food processor fitted with a metal blade, add the celery and process until it is puréed.
  2. Transfer the celery to the center of a 6-inch-by-6-inch square of cheesecloth. Gather the ends of the cheesecloth together to form a bundle and secure with butcher's twine. Position the bundle over a small bowl and squeeze to juice the celery; you should get about ½ cup of juice. Discard the celery pulp and reserve the juice.
  3. In a cocktail shaker, combine the tequila, lime juice, simple syrup and 2 ounces of the celery juice. Fill the shaker with ice and shake until chilled.
  4. Wet the rim of a Collins glass, then dip the rim in salt to coat. Fill the glass with ice.
  5. Strain the contents of the shaker into the ice-filled Collins glass. Float the Cynar on top. Garnish with the sprig of celery leaves and serve.
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