Poolside in Mexico
Photo by Amy Pezzicara

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1 Serving

  • 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.

  • from Daniel Guess of Fly Bar in Tampa, Florida

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