El Apio
5 stalks of celery, washed and cut into 4-inch-long pieces, plus leaves for garnish
2 ounces blanco tequila
1 ounce lime juice
½ ounce simple syrup (1:1)
Ice
Salt, for rimming the glass
¼ ounce Cynar
In the bowl of a food processor fitted with a metal blade, add the celery and process until it is puréed.
Transfer the celery to the center of a 6-inch-by-6-inch square of cheesecloth. Gather the ends of the cheesecloth together to form a bundle and secure with butcher’s twine. Position the bundle over a small bowl and squeeze to juice the celery; you should get about ½ cup of juice. Discard the celery pulp and reserve the juice.
In a cocktail shaker, combine the tequila, lime juice, simple syrup and 2 ounces of the celery juice. Fill the shaker with ice and shake until chilled.
Wet the rim of a Collins glass, then dip the rim in salt to coat. Fill the glass with ice.
Strain the contents of the shaker into the ice-filled Collins glass. Float the Cynar on top. Garnish with the sprig of celery leaves and serve.
