*To make the acidified celery syrup-juice and strain 500ml celery. Blitz with 500g white sugar and 10g of citric acid until sugars are dissolved and syrup is smooth. Strain, bottle and refrigerate.
*The saline solution is 10:1 kosher salt to water, dissolved and bottled in a dropper.
Stir and serve up with pressed grapefruit twist and pressed fennel fronds.