Combine liquid ingredients in a bar tin with ice; shake vigorously for 10 seconds, strain into a chilled cocktail glass and garnish with a ribbon of fresh celery. Yields 1 cocktail.

* 1 large bunch organic celery makes approximately 16 ounces juice. If you don’t have a juicer, use a blender to blend finely diced celery (adding a little water to get things moving), then fine strain through cheesecloth into a clean glass jar. Best if used within the hour (keep refrigerated).

** Using a vegetable peeler, peel 5-inch “ribbons” from a stalk of clean celery. Curl tightly around the handle of a wooden spoon, then place in cold water. Store in the fridge until ready to garnish.

Fresh-pressed celeryjuicehas become my go-to after Saturday mornings at the gym. I recently had the revelation that the same fresh celery juice could enhance my gin sour. It turns out that the delicate, mystical juice adds perfect salinity and richness to gin and emphasizes its floral and herbal character. A glug of Yellow Chartreuse and a splash of elderflower liqueur and I stumbled upon The Ellery, an exquisite way to incorporate the green juice heralded from my athletic routine. Finally, a cocktail fit for yoga pants.

Willa Van Nostrand is an award-winning mixologist and beverage consultant and owner of Little Bitte Artisanal Cocktails and World’s Fair Gallery. Visit her at LittleBitte.com.