In this green cocktail, Los Angeles mixology consultant Matthew Biancaniello of Eat Your Drink (HarperCollins; 2015) doubles up on smoky flavors with both mezcal and grilled asparagus. Get the recipe for Health Kick ». Joseph de Leo
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In this green cocktail, Los Angeles mixology consultant Matthew Biancaniello of Eat Your Drink (HarperCollins; 2015) doubles up on smoky flavors with both mezcal and grilled asparagus.

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This green cocktail doubles up on smoky flavors by using both mezcal and grilled asparagus.
Yield: makes 1 Cocktail

Ingredients

  • 1 oz. fresh celery juice
  • 1 oz. Krogstad Aquavit
  • 1 oz. tobala mezcal
  • 34 oz. fresh lime juice
  • 2 tsp. agave
  • Asparagus spear, for garnish
  • Sea salt, for garnish

Instructions

  1. Combine celery juice, aquavit, mezcal, lime juice, and agave diluted with 2 tsp. hot water in an ice-filled shaker; shake vigorously. Strain into a collins glass with 1 large cube. Garnish with a grilled asparagus spear and sea salt.

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