A complex lemonade with bold vegetal flavours and a hint of savoury spice.

prep time: 1 hour serves: 4 difficulty: medium


  • 2½ cups (600 ml) water
  • ¾ tsp (2 g) celery seed, coarsely ground until fragrant
  • 1 cup (210 g) white sugar or equivalent sugar substitute
  • 2 tsp (4 g) allspice berries, dried and lightly crushed
  • ½ tsp (1 g) Lapsang Souchong tea leaves 
  • 2 tsp (4 g) Assam black tea leaves
  • ½ cup (120 ml) lemon juice, fresh
  • 1 cup (240 ml) club soda
  • 1 celery stalk


Celery Cordial (yields ¾ cup or 180 ml)

  1. Bring ½ cup of water to a boil, then remove from heat.
  2. Add celery seeds, cover and let infuse for 20 minutes.
  3. Pass through a fine sieve to remove solids. Lightly press the seed paste to release more liquid. (Use a coffee filter to remove any celery seed specks if you'd like.)
  4. Add sugar, stir to dissolve, then let sit to cool.

Smoked Spice Tea (yields 2 cups or 480 ml)

  1. Bring 2 cups of water to a boil, then add the allspice berries along with Assam and Lapsang Souchong tea leaves. 
  2. Cover the pot, reduce heat to low, and simmer for 10 minutes.
  3. Remove from heat, strain through a fine sieve to remove solids, and let sit to cool.

The World Mix (yields 2¾ cups or 660 ml)

  1. In a large container, combine celery cordial and smoked spice tea. Seal and refrigerate for up to 1 month

Per Serving

  • 5½ oz (165 ml) The World Mix, chilled
  • 1 oz (30 ml) lemon juice
  • 2 oz (60 ml) club soda
  • 1 long curl of celery, taken lengthwise from the stalk with a vegetable peeler
  1. In a cocktail shaker with ice, combine The World Mix and lemon juice. Seal and shake for 10 seconds to aerate.
  2. Into a tall, 12 oz glass filled with ice, strain the cocktail through a fine mesh sieve. 
  3. Top with soda water, then gently stir with a bar spoon.
  4. To garnish, roll the celery curl into a loose spiral and pierce with a cocktail skewer. Lay the skewer on top of the glass.