Celorita Cocktail
Courtesy of Doña Tomas, photographed by Kristen Loken
A refreshing, produce-driven cocktail from Dona Savitsky, owner of Oakland’s Doña Tomás. Celery and cucumber combine with smoky, spicy mezcal for an easy-drinking summer cocktail.
How to Make It
1
Muddle the celery, cucumber, cilantro, and agave in a cocktail shaker. (Don't be afraid to put your back into it to really extract those flavors.) Add the mezcal, pineapple juice, and lime juice, and ice. Shake vigorously, and strain into a tall glass with fresh ice. Garnish with cucumber dipped in chile salt (equal parts salt and chile powder, such as ancho).
2
To infuse the mezcal:
First, create a tincture. Fill a pint jar with high proof rum or vodka, add 3-5 habanero peppers. Let sit for at least 24 hours, shaking periodically to speed up the process. Then add 1.5-2 ounces of the pepper tincture to a 750 ml bottle of mezcal, to taste.
Ingredients
6 slices celery
2 slices cucumber
8 cilantro leaves
½ fl oz agave syrup
1 ½ fl oz habanero-infused Del Maguey Vida mezcal
1 fl oz pineapple juice, canned
1 fl oz lime juice, fresh
slice of cucumber and chile salt for garnish
Directions
1
Muddle the celery, cucumber, cilantro, and agave in a cocktail shaker. (Don't be afraid to put your back into it to really extract those flavors.) Add the mezcal, pineapple juice, and lime juice, and ice. Shake vigorously, and strain into a tall glass with fresh ice. Garnish with cucumber dipped in chile salt (equal parts salt and chile powder, such as ancho).
2
To infuse the mezcal:
First, create a tincture. Fill a pint jar with high proof rum or vodka, add 3-5 habanero peppers. Let sit for at least 24 hours, shaking periodically to speed up the process. Then add 1.5-2 ounces of the pepper tincture to a 750 ml bottle of mezcal, to taste.
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