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Cook Time
-
Total Time
-
Yield
1 cocktail
Ingredients
1 celery stalk, chopped
4 cherry tomatoes, halved
1 radish, chopped, whole, for garnish, divided
½ teaspoon kosher salt
½ tablespoon prepared horseradish
½ teaspoon celery seed, divided
2 tablespoons lemon juice
1 cup tomato juice (240 mL)
¼ cup good-quality dill pickle juice (60 g)
¼ teaspoon hot sauce
½ teaspoon worcestershire sauce
1 sprig fresh dill
1 ½ oz 1800® Tequila Reposado (45 mL)
Nutrition Info
Calories 179
Fat 1g
Carbs 25g
Fiber 3g
Sugar 17g
Protein 3g
How to Make It
1. Step
Add the celery, cherry tomatoes, chopped radish, salt, horseradish, ¼ teaspoon celery seeds, and the lemon juice to a large glass or a medium nonreactive container with a lid. Muddle for 1–2 minutes, until well mashed and combined.
2. Step
Stir in the tomato juice, pickle juice, hot sauce, and Worcestershire sauce. Cover and refrigerate for at least 2 hours until ready to serve.
3. Step
Make the garnish: Trim the leaves off of the whole radish, leaving the stem intact. Use a chopstick to poke a hole through the top of the radish, right next to the stem, all the way through the bottom. Push the sprig of dill through the hole at the top of the radish and pull through so the fronds sit right atop the radish.
4. Step
When ready to serve, strain the tomato mixture.
5. Step
Add the 1800® Tequila Reposado to a tall, thin glass and top with the strained tomato mixture. Give a quick swirl to mix.
6. Step
Sprinkle the remaining ¼ teaspoon celery seeds on top and place the dill radish in the drink or balanced across the rim of the glass.
