Cocktail

Celery ‘Air’ Bloody Mary
Jill Zimorski combines a classic drink with new tech.

I like to play with the texture and presentation of my drinks by using gelatins, nitrogen chargers, or foams. I top our Bloody Mary with celery “air,” a big, fluffy mound of foam the texture of bubble bath. (The secret is soy lecithin, a nutritional supplement you can get in any health food store.) But no matter how high-tech the presentation, you always need a good flavor base. If it doesn’t taste good, it doesn’t matter how cool the science is behind the drink. Jill Zimorski is beverage director of Café Atlantico in Washington, D.C.

Celery ‘Air’ Bloody Mary
1 cup celery juice (puree celery in a food processor and strain)
1/4 teaspoon soy lecithin granules
2 ounces Stolichnaya vodka
3 ounces Bloody Mary mix

Stir the soy lecithin into the celery juice. Using an immersion blender, froth the mixture until you have a mass of tiny bubbles. Combine the Bloody Mary mix and vodka in an ice-filled shaker, shake well, and strain into a martini glass. Scoop a mound of the celery “air” onto the top of the drink. Makes one Celery ‘Air’ Bloody Mary.