It’s the first day of spring which means it’s time to celebrate! I might have done a little too much celebrating for my friend’s birthday last night which is why this post is coming at you at noon, but better late than never. Last week I shared my new favorite recipe, the ultimate crowd pleaser Chilaquiles Verde. If you missed it, (and the huge sneak peek of my kitchen!) click here. Today we’re back with a spring cocktail also straight from the Doña Tomas brunch menu. This one is a perfect refresher to usher in the new season, but it comes with a little kick that is guaranteed to impress your friends. But really any cocktail novice can knock this baby out. I give you the Celorita.

Now, she’s a little herbaceous, a little spicy and most importantly, incredibly delicious. Mezcal adds an additional depth of flavor and a touch of agave offers the perfect hint of sweetness. And I think her happy green color is just perfect for spring. You could definitely pair this cocktail with food or simply enjoy one on the first semi-warm day of the season (I’m counting down, aren’t you!). No matter when or where you decide to mix up a Celorita, you’re definitely going to want to give this baby a try.

RECIPE: THE CELORITA

Ingredients
6 slices celery
2 slices cucumber
8-10 cilantro leaves
.5 oz agave
1.5 oz habanero infused vida mezcal
1 oz pineapple juice
1 oz lime juice
slice of cucumber & chile salt for garnish

Directions
Muddle the celery, cucumber, cilantro, and agave in your cocktail shaker. Put your back into it a bit. Then add the vida mezcal, the pineapple juice and the lime juice and ice. Shake it like crazy, and strain over fresh ice garnish with cucumber dipped in chile salt

Dare you to ditch mimosas and serve this baby at your upcoming Easter brunches! Don’t forget to check out why I so love Doña Tomas here.

For our entire cocktail archive CLICK HERE.