Cucumber is often praised for its cooling properties, but what about celery? Throw some chopped stalks in a juicer (or, if you’re patient, puree about a dozen in a blender and strain) and you’ve got one of the most refreshing cocktail bases I can imagine. Los Angeles bartender Gabriella Mlynarczyk knows how to use it well, mellowing out the vegetal character of the stalks with citrusy Lillet blanc and lemon juice. The drink’s savory side is supported with mezcal, celery bitters, and a pinch of smoked salt. You’ll want to pour it into a big thermos and bring it to the beach. Starting with chilled mezcal and Lillet means less time waiting for the fridge to do its job.
Combine equal parts sugar and hot water in a resealable container, such as a mason jar, and stir to dissolve slightly. As soon as it’s cool enough to handle, seal container and shake until sugar is completely dissolved. Let cool completely and refrigerate for up to 2 weeks.
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Not that there's anything wrong with a simple snack.
