Celery mezcal sour from Food & Wine Magazine, April 2026 (page 16)

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Notes about this recipe

  • ndschmidt on April 03, 2026

    It took a small amount of effort to acquire green yuzu kosho and make the lurid green celery yuzu kosho syrup, but it was well worth it. This is a delicious complex cocktail with sweet, tart, and herbal notes with just a hint of spice. And such a great mouthfeel. Will definitely make again.

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