INFINITY POOL (BATCHED MEZCAL COCKTAIL WITH CELERY AND LILLET)

Infinity Pool (Batched Mezcal Cocktail With Celery and Lillet) image

Provided by Maggie Hoffman

Yield Makes about 10 cocktails in a 2-quart pitcher

Number Of Ingredients 8

1⅓ cups chilled mezcal
1⅓ cups chilled Lillet blanc
⅔ cup chilled 1:1 simple syrup (see Note)
2¼ teaspoons celery bitters
¾ cup plus 2 tablespoons water
1⅓ cups fresh celery juice (from about 12 celery stalks)
1 cup fresh lemon juice
Garnish: Smoked sea salt and thinly sliced lemon wheels

Steps:

Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.