Ingredients:
For the cocktail
3 oz celery juice
2 jalapeno slices
1 cilantro sprig
3/4 ounce agave nectar
1/2 ounce fresh lime juice
1/8 teaspoon salt solution
2 ounces soda water
For the salt solution
Whisk 100 grams of water (1/2 cup) and 30 grams (2 tablespoons) of kosher salt until dissolved. It keeps in the refrigerator for up to one month.
Directions:
In a cocktail shaker, muddle the jalapeño, cilantro & agave. Add the celery juice, lime juice and salt solution. Add ice & shake. Strain into a rocks glass with Tajin-rim over ice. Optional: garnish with a celery sprig!
Adapted from Drink Lightly