Ingredients
- Bloody Mary Ingredients:
- 2½ pounds very ripe tomatoes
- 2 stalks celery
- Juice of 1 lemon
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 6 shakes Tabasco® sauce
- Freshly ground black pepper
- 6 ounces vodka
- Garnish Ingredients:
- Lemon wedges
- Celery spears
- Large Manzanilla olives
- Cornichons
- Pepperoncini
Directions
- Cut tomatoes into quarters and cut celery stalks in half horizontally to fit in the juicer. Process tomatoes and celery through the juicer, or use a blender or food processor if you don’t have a juicer. Pour the juice through a food mill or fine mesh strainer. Transfer juice to a pitcher and stir in the lemon juice, horseradish, Worcestershire sauce, garlic powder and Tabasco sauce. Add freshly ground pepper to taste and stir in the vodka. Transfer pitcher to the refrigerator and chill for at least 2 hours.
- Fill 2 glasses with ice and pour in your Bloody Mary mix. Garnish each drink with a lemon wedge, a celery spear and a few olives, cornichons and pepperoncini. Serve immediately.
Note(s):
This recipe makes two Bloody Marys. You can make this big batch-style by quadrupling the recipe.
You can use any type of tomato, just make them dark red for max flavor.
Don’t be surprised that the color of fresh tomato juice isn’t deep red. Packaged tomato juices add fillers such as tomato puree, beet juice and even food coloring.
Allow plenty of time for the mix to chill in the refrigerator. This will allow the flavors to develop. Then taste your mix again and adjust as needed.
Use tall glasses in order to have plenty of room for ice and garnishes.
You can use this recipe as a guide and customize as you like:
Add a splash of clam juice
Sub tequila, whisky or beer in place of vodka
Set up two pitchers: one mild and one spicy
Dress glasses up ahead of time with salt rims
Try a TajÃn and salt rim for extra spice
Have fun with additional garnishes: cocktail onions, limes, dilly beans, cucumber spears, dill pickle spears, pickled jalapenos, radishes and more