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.
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