Ingredients

• 1⅓ cups chilled mezcal
• 1⅓ cups chilled Lillet blanc
• ⅔ cup chilled 1:1 simple syrup (see Note)
• 2¼ teaspoons celery bitters
• ¾ cup plus 2 tablespoons water
• 1⅓ cups fresh celery juice (from about 12 celery stalks)
• 1 cup fresh lemon juice
• Garnish: Smoked sea salt and thinly sliced lemon wheels

Instructions

1. Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
2. Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
3. To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.