Our tasters nicknamed this sipper The Retox Cocktail. It’s an affectionate reference to the drink’s delightful good-bad balance. It’s full of nutrient-rich carrots and celery, lightly sweetened with agave nectar — and then, just when you’re feeling good about your choices, it drops a luxuriously smoky mezcal finish. It’s refreshing and warming, and it totally works.
We also like it because it’s such an easy drink to whip together — you can buy the veggie juice, and you don’t have to make a simple syrup. Plus, it’s got the kind of easy drinkability that suits every meal, from Sunday brunch to Taco Tuesday and Friday night cocktails.
Word to the wise: don’t be fooled by this drink’s down-to-earth, juice-bar vibe; it’s quite boozy.
Our tip: We really liked the El Silencio Espadín in the drink — its roasted figs, charred stone fruits, and earthy potato notes were just right in the cocktail.
2 oz El Silencio Espadín
½ oz agave nectar
½ oz fresh lime juice
1 oz celery juice
1 oz carrot juice
Ice cubes and crushed ice
Lime or dehydrated celery chips for garnish
Rub a lime slice around the outer rim of a glass.
Place the smoked salt in a dish, and dip the cocktail glass in it to coat the rim with the salt. Set aside.
In a shaker filled with ice cubes, combine all of the cocktail ingredients, and give them a good shake.
Pour the cocktail into the prepared glass, add the crushed ice, and garnish with a lime wheel or dehydrated celery chip.
Recipe source: El Silencio