3 pounds very ripe tomatoes, coarsely chopped
½ teaspoon, plus pinch kosher salt
3 celery stalks
8 ounces gin
12 dashes Tabasco
12 dashes Worcestershire sauce
Line a colander with a thin dish towel or double layer of cheesecloth and place over a bowl. Put tomatoes in the colander and toss with 1/2 teaspoon salt, mashing tomatoes gently with your hands. Let tomatoes drip for 2 hours or refrigerate up to 8 hours. Give the tomato bundle a squeeze, then pour strained liquid into a measuring cup (you should have about 2 cups).
Chill tomato water thoroughly before using (at least 2 hours or up to 2 days).
Snap off the very end of a celery stalk with your fingers and pull down the length of the stalk, pulling away strings as you go. Repeat until most of the strings have been removed. This will help the celery absorb more liquid. Slice each stalk in half lengthwise, then slice each piece crosswise.
Combine the tomato water, gin, Tabasco, Worcestershire, a pinch of salt and celery stalks in the bottom of a whipped cream dispenser. Charge with two cN20 cartridges. Release the pressure. Put a sieve over a bowl; empty the contents over the sieve. Transfer the celery sticks to a plate and serve.