Bloody Mary Celery Sticks

1. 1

   Line a colander with a thin dish towel or double layer of cheesecloth and place over a bowl.

2. 2

   Put tomatoes in the colander and toss with 1/2 teaspoon salt, mashing tomatoes gently with your hands.

3. 3

   Let tomatoes drip for 2 hours or refrigerate up to 8 hours.

4. 4

   Give the tomato bundle a squeeze, then pour strained liquid into a measuring cup (you should have about 2 cups).

5. 5

   Chill tomato water thoroughly before using (at least 2 hours or up to 2 days).

6. 6

   Snap off the very end of a celery stalk with your fingers and pull down the length of the stalk, pulling away strings as you go.

7. 7

   Repeat until most of the strings have been removed.

8. 8

   This will help the celery absorb more liquid.

9. 9

   Slice each stalk in half lengthwise, then slice each piece crosswise.

10. 10

    Combine the tomato water, gin, Tabasco, Worcestershire, a pinch of salt and celery stalks in the bottom of a whipped-cream maker.

11. 11

    Charge with two cartridges of nitrous oxide.

12. 12

    Release the pressure.

13. 13

    Put a sieve over a bowl; empty the contents over the sieve.

14. 14

    Transfer the celery sticks to a plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.