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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.

Serves 1

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.