Garden Punch with Chili Salt
Your morning green juice meets a nonalcoholic margarita. The chili salt echoes the natural saltiness of the celery so nicely, and the ancho chili powder adds a deep earthy flavor to contrast with the fresh cucumber.
For the green juice:
2 stalks celery
1 Persian cucumber
½ Granny Smith apple
For the chili salt:
½ teaspoon ancho chili powder
¼ teaspoon fine pink Himalayan salt
scant ¼ teaspoon paprika
For the cocktail:
2 ounces Seedlip Garden 108
2 ounces green juice
½ ounce lemon juice
chili salt
lemon wedges for garnish
1. To make the green juice, either run the ingredients through a juicer or blitz them in a powerful blender with a bit of water, then strain through a fine-mesh sieve.
2. To make the chili salt, combine all ingredients in a shallow bowl and mix well.
3. To make the cocktail, rub a lemon wedge on the outer rim of a highball glass and gently dip it in the chili salt. Fill the glass with ice and pour the remaining ingredients over the ice.
Originally featured in 3 Produce-Driven Nonalcoholic Cocktails and Tricks for Using Up Scraps
