Step 1 – Place the celery stalks into a bowl or jar. Add the aguardiente or pisco. Cover and macerate in a warm place for 10 to 15 days or until the liquid takes the color and aroma of celery.
Step 2 – Once the maceration period has passed, prepare the liqueur. Make a heavy syrup (heated to 117°C / 240°F) out of sugar and 1 1/2 cups cold water. Pour the syrup into the receptacle with the flavored aguardiente. Mix and strain, then bottle the liqueur, cover and store in a cool place.
Step 3 – Note: This same process can be used to make liqueurs with dried peaches, oranges, clementines, or loquats.