Method:How to make 'El Diablo' mix - Fresh coriander, horseradish, worcestershire sauce, soya sauce, tajin salt, naga jolakia chillies, fino dry sherry and blend in a blender and store in the refrigerator.
Pour all ingredients into a mixing glass and fill up another part of the shaker with ice, and mix them together using a rolling technique.
Garnish with Celery.
Fresh celery juice blended with lecithin powder.
Froth it up with hand blender.
Notes:Erik's winning 2010, World Class, UK champion final cocktail.