Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.

Paul H. Christian,YtC StudiosFresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing. Serrano chile brings the heat, while lime juice and agave keep things firmly in margarita territory. Grab fresh celery juice from your local juice or smoothie shop, or get our favorite juicer to make your own.Recipe informationIngredientsKosher salt1lime wedge¼serrano chili, stem and seeds removed, coarsely chopped2oz. fresh celery juice1½oz. tequila blanco¾oz. Cointreau¾oz. fresh lime juice½oz. agave syrupCelery leaves, for garnishNeed to make a substitution?PreparationStep 1Place some kosher salt on a small plate. Rub the rim of an old-fashioned or rocks glass with a lime wedge (reserve for serving); dip the edge of the glass in salt. Fill the glass with ice and set aside.Step 2Muddle ¼ serrano chili, stem and seeds removed, coarsely chopped, in the bottom of a cocktail shaker. Add 2 oz. fresh celery juice, 1½ oz. tequila blanco, ¾ oz. Cointreau, ¾ oz. fresh lime juice, ½ oz. agave syrup, and a pinch of kosher salt. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 30 seconds. Strain margarita through a Hawthorne strainer or a slotted spoon into prepared glass. Garnish with celery leaves and reserved lime wedge.Recipe notesBack to topTriangle