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Celery Margarita Recipe — Fresh homemade recipe photo

Celery Margarita Recipe

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I discovered celery margaritas at a friend's house last summer when she pulled out a juicer I'd never seen before. The drink had this clean, herbal brightness that cut right through the heat of her porch and made me want to eat something green immediately.
What makes it worth keeping around is how forgiving it is — you don't need a fancy setup, and celery juice tastes good even if your batch isn't perfectly clear. I've stopped buying pre-made juices and just buy extra stalks when they're cheap, which means this has been in my regular rotation for months now.
One thing I learned: strain it through a fine mesh sieve instead of cheesecloth. The juice comes out cleaner and you'll see the pulp more clearly so you know when to stop pressing.
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Prep Time 10 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Cocktail
Cuisine: Mexican-inspired
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the celery juice
  • 6 large stalks celery about 1 lb, washed and chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or agave syrup optional
For each serving
  • 2 oz blanco tequila
  • 3/4 oz fresh lime juice
  • 1 oz celery juice
  • 1/2 oz orange liqueur Cointreau or triple sec
  • Ice cubes for shaking and glass
  • Celery rib or lime wedge for garnish

Method
 

  1. Make the celery juice: If using a juicer, run chopped stalks through according to manufacturer's directions. If using a blender, combine chopped celery with 2 tablespoons water and blend on high for 60 seconds until fully liquefied.
  2. Strain the juice: Pour blended or juiced celery through a fine mesh sieve set over a bowl. Press firmly with the back of a spoon to extract as much liquid as possible — about 3/4 cup total from 6 stalks. Reserve remaining pulp for stock if desired. Stir in lime juice and honey (if using). Set aside; you'll need about 1 oz per serving.
  3. Chill your glass: Fill a rocks or coupe glass with ice to chill while you shake the cocktail. Discard the ice before serving.
  4. Shake the margarita: In a cocktail shaker, combine tequila, lime juice, celery juice, and orange liqueur. Add a generous handful of ice cubes (about 1/2 cup). Shake vigorously for about 15 seconds until the outside of the shaker feels very cold to the touch.
  5. Strain and serve: Strain the mixture into your chilled glass over fresh ice or a large ice cube if preferred. Garnish with a celery rib standing upright in the drink, which adds aroma as you sip. Serve immediately.

Nutrition

Calories: 180kcalCarbohydrates: 6gProtein: 1gFat: 1gSodium: 12mgPotassium: 95mgFiber: 1gSugar: 4gVitamin A: 8IUVitamin C: 3mgCalcium: 6mg

Notes

  • Celery juice substitution: If you don't have fresh celery on hand or want to save time, use 1 oz of high-quality store-bought celery juice per serving. Look for cold-pressed varieties with no added sugar — brands like Suja and Honest Kitchen work well.
  • Tequila choice: Blanco tequila gives the cleanest flavor that lets the celery shine. Reposado adds a slight oak note if you prefer something warmer, but avoid extra añejo which can overwhelm the delicate green notes.
  • Make ahead: Celery juice keeps in an airtight container in the refrigerator for up to 3 days — shake well before using since separation is normal. The margarita base (everything except ice) mixes together beautifully and holds its flavor for a day longer than traditional lime-based margaritas do, which oxidize more quickly.
  • Batch serving: For parties, multiply all ingredients by your number of guests and mix in a large pitcher with a generous amount of ice just before pouring — this keeps the drink bright rather than diluted from sitting on ice too long.
  • Garnish ideas: A celery rib is traditional and aromatic, but lime wheels, thin cucumber rounds, or even a small sprig of mint work well if you want to switch it up.

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