| A cocktail that’s as easy as pouring a glass of wine. View this email in your browser | Manage newsletter preferences COOK THIS NOW Infinity Pool Throw chopped celery stalks into a juicer (or blender), and what do you have? The beginnings of a refreshing cocktail. Here, the vegetal flavor is mellowed by citrusy Lillet blanc and lemon juice, while its savory side is supported with mezcal and a pinch of smoked salt. VIEW RECIPE What We're Talking About 20 Bar-Worthy Mezcal Cocktails to Make at Home Once you’ve got a bottle of mezcal, the sky’s the limit. Read More ► Upgrade Your Cold Drink Game This Summer With Big Ice Cubes Bigger is better if you actually want to keep that drink cool. Read More ► Vermouth—Just Vermouth—Is the Drink of Summer We're living in a golden age of small-batch vermouth. So just pour it in your glass. Read More ► Trending Recipes Everything Good Cocktail View Recipe ► Spicy Black Bean and Corn Tacos View Recipe ► Hummus With Spiced Summer Squash and Lamb View Recipe ► Mezcal Cocktail With Hibiscus and Cilantro View Recipe ► Low-Country Boil With Shrimp, Corn, and Sausage View Recipe ► Aguas Frescas (Mexican Fruit Coolers) View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox. This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
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