Ingredients
10 sticks celery
1½ cups baby spinach leaves
12 basil leaves
Juice of 2 lemons
2 Tbsp pickle juice
2 tsp Worcestershire sauce
1 tsp chipotle Tabasco sauce
1½ tsp sea-salt flakes
250g mixed baby tomatoes
4 baby cornichons (baby gherkins)
240ml non-alcoholic gin
2 cups ice cubes, roughly crushed
Thinly sliced lemon, to serve
Method
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Put celery, spinach, basil leaves, lemon juice, pickle juice, Worcestershire sauce and Tabasco in a blender and purée until very smooth. Strain through a fine sieve. Use one of the squeezed lemons to rub around the lips of 4 tall glasses, then dip into sea-salt flakes.
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Thread tomatoes onto long skewers, then put a cornichon on the end of each. Char lightly with a kitchen blowtorch.
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Pour gin into glasses, then top with ice. Pour in celery juice mixture, add a tomato skewer, then garnish with a lemon slice. Serve.
