This bright and spicy juice is ideal when mixed with mescal or tequila and served as an oyster shooter.
- Yield: Makes about 3 cups (enough for 24 shooters)
Photography: JIM FRANCO
- 1 cucumber, peeled
- 1 bunch of celery stalks
- 6 tomatillos, husked
- Green Tabasco sauce
- 1/2 teaspoon salt
Puree cucumber, celery, and tomatillos in a food processor. Strain mixture in a cheesecloth-lined fine sieve set over a bowl, pressing on solids to extract juice. Season with 24 dashes of green Tabasco and a pinch of salt.