Just got to this from the NY Times and Mario Batali today. Make a syrup by simmering 2 cups of water, 2 cups of sugar, and 4 ribs of celery and leaves for 30 minutes. Cool, strain and chill. Now build a drink: 3 oz. gin (he likes Bombay Sapphire), 2 oz. celery syrup, 4 oz. tonic water in a highball glass filled with ice. I personally think the celery salad in a different thread would be overkill, but suit yourself. -aem