Bloody Mary

Name: Bloody Mary
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

10 ingredients

7 steps

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

Directions

1

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade.
2

Process until finely minced.
3

In a large pitcher, combine the rest of the ingredients except the vodka.
4

With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube.
5

Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture.
6

Add the vodka and chill.
7

Serve in tall glasses over ice with a stick of celery.