• 1.5 oz Espadin mezcal
  • 1 oz Lime juice
  • 3/4 oz simple syrup
  • 4 dashes celery bitters
  • celery salt for garnish


Shake all except salt with ice. Strain into a chilled rocks glass filled with ice. Sprinkle with celery salt.

Source: Mezcal by Emma Janzen

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