When I received a bunch of really fresh celery in my farmers’ market bag yesterday, I immediately knew what I wanted to make. I am not usually a fan of celery – tough, bitter and stringy are the first words that come to mind. But fresh celery is a different matter; it has a fresh green fennel taste and I could see the potential for a nice cocktail. Dave Stolte at Home Bar Basics had published the recipe for the Southern Exposure, a creation by Daniel Hyatt at San Francisco’s Alembic, and I was eager to try it. It is a riff on the Southside that uses celery juice.