Courtesy Taha Ismail, Requin, Fairfax, Virginia
At this French-Mediterranean bistro from Top Chef alum Jennifer Carroll, house-made sodas that feature fresh-juiced produce are part of the show. But more elaborate mocktails are also available, like this pineapple-celery combo. Making this drink will be a snap if you have a juicer. (A food processor should also do the trick, though straining through cheesecloth may be needed.) A quick sprinkle of sea salt will allow the drink’s clean, delicate flavors to really shine.
- 1 ounce fresh pineapple juice
- 1 ounce fresh celery juice
- ¾ ounce lime juice
- ½ ounce agave syrup (2 parts agave nectar, 1 part hot water)
- 2 dashes sea salt
- Celery frond and/or pineapple leaves, for garnish
In a cocktail shaker filled with ice, combine all ingredients (except garnish). Shake well, and strain into a rocks glass over fresh ice. Garnish.
Add 1 ounce gin or blanco Tequila.