Bloody Marys
If offered a mimomsa or Bloody Mary, I will get a Bloody Mary 100% of the time. If made properly, with the right garnishes, it’s like an appetizer. It prefer a spicy, thick drink, but adapt this recipe to accommodate your palate.
Bloody Mary
Originally from Ina Garten
Serves 6
INGREDIENTS
3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka
Garnish- olives, cornichons, whatever crazy thing you like
INSTRUCTIONS
Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced.
In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture.
Add the vodka and chill.
Serve in tall glasses over ice with a stick of celery.