Soused Sardinian Celery

Directions

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.