Johnny Utah
Method
Fresh celery juice, tequila, seltzer, lime, and a dash of Absinthe are happy partners in this frothy, invigorating cocktail by San Diego bar maestro Erick Castro.
- 2 ounces blanco tequila
- 1 ½ ounces fresh celery juice
- ¾ ounce fresh lime juice
- ¾ ounce simple syrup
- Dash of Absinthe
- Seltzer
- Lime wheel for garnish
Combine the tequila, celery juice, lime juice, simple syrup, and dash of Absinthe in a cocktail shaker filled with ice. Shake to combine and pour into a Collins glass filled with ice. Top with the seltzer and garnish with the lime wheel.
Yield
1 cocktail