Ultimately he incorporated the celery root into a cocktail by roasting and pureeing the vegetable, then adding the strained puree directly to the drink. Celery root “reminded me of a potato, so I thought of potato vodka, which I really love,” Marty said. “It comes out real creamy and frothy [after being shaken], which must be all the starches in there.” Using vodka as the only spirit meant there was “a little too much potato going on,” though, so he added gin to the mix. Apple bitters imparted a touch of fruitiness; lemon juice, simple syrup, and a dash of Angostura bitters finished off the recipe.
