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Spicy Celery Margarita - Georgie Mullen

SPICY CELERY MARGARITA

I’ve finally found a convincing argument for celery: add tequila. It turns out celery, green chilli and lime make a very good margarita, indeed.

Prep Time 15 minutes
Total Time 15 minutes
Servings 1 (with leftover celery juice)

Ingredients

  • 5 ml sugar syrup plus extra for the rim
  • celery salt
  • 50 ml spicy celery juice (see recipe below)
  • 50 ml good-quality tequila
  • 25 ml freshly squeezed lime juice
  • 10 ml Cointreau
  • to serve: wedge of lime

for the celery juice

  • 3 celery sticks roughly chopped
  • 1 green apple roughly chopped
  • 1 green chilli seeds removed

Instructions

  1. Start by making the celery juice. Combine the celery, apple, green chilli and 100ml of cold water in a high-speed food processor and blitz until completely smooth. Strain the liquid through a muslin cloth into a jug, to filter the pulp from the juice (if you have a juicer, use it and you can skip these steps! I just don’t have one).

  2. Next, you can prepare your glass. Brush half its rim with sugar syrup, then sprinkle with celery salt. Tap off any excess.

  3. Combine 50ml of the spicy celery juice, tequila, lime juice, cointreau, sugar syrup and a big handful of ice in a cocktail shaker. Clamp on the lid and shake until the outside of the shaker has frosted.

  4. Strain the margarita into your celery salt-rimmed glass filled with ice, or one large ice cube. Garnish with a wedge of lime, and if you have one, a little celery leaf.