Soused Sardinian Celery

1. 1

   Separate the celery into ribs, and slice each rib into three pieces the long way. You can leave the leaves on top to look pretty if you like.

2. 2

   Bury the ends of the sliced celery in the cracked ice. Pour a couple of shots of the sambuca over the cracked ice and let the celery hang out for a while until it has absorbed some of that lovely licorice flavor.

3. 3

   Serve forth with a glass of wine, some olives and other vaguely Sardinian-like snacks and pretend you are overlooking a Mediterranean beach.

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