Miss Me Not

1. Combine the tequila, sherry, lemon juice and syrup into a shaker with ice and shake until well-chilled.

2. Strain into a highball glass over fresh ice.

3. Top with the seltzer.

4. Garnish with an absinthe mist and a mint sprig.

*Celery and Sugar Snap Pea Syrup: Add 1 cup celery (washed) and 1 cup sugar snap peas (washed) into a blender and puree. Add the puree and 2 cups filtered water and 1 cup sugar into a pot over medium-low heat and stir until sugar has dissolved. Remove from heat and allow to steep until desired flavor is reached. Strain through a chinois or fine strainer and discard solids. Will keep, covered and refrigerated, for up to 1 week.