The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Poolside in Mexico



Poolside in Mexico

1 ounce Milagro Reposado tequila

½ ounce Montelobos Mezcal

1 ounce salted celery apple purée*

½ ounce fresh lime juice

¼ ounce agave syrup (1:1 measure of agave and water)

Lime wheel, for garnish

Cracked pepper, for garnish

*Celery Apple Purée

Two stalks celery

1 Granny Smith apple

6 ounces simple syrup

1 teaspoon smoked salt

1 teaspoon freshly ground nutmeg


  1. Add all ingredients in a shaker with ice and shake hard. Strain into a chilled coupe.
  2. Garnish with a lime wheel floated in the center and fresh cracked black pepper.

*For Celery Apple Purée

Purée all ingredients and fine strain.