Recipe by Chicagoland Chef du Jour
I love a Bloody Mary with texture. I have always wanted to make my own mix and this looks outstanding. Make it as mild or spicy as you like by adding more or less horseradish or Tabasco. These will be even tastier if you make this cocktail several hours before serving or the day/night before. Great for brunch! UPDATE: 8/3/08- Keep the Tobasco & Worcestershire handy! This is refreshing but IMO needs more Tabasco & Worcestershire, consider yourself warned. LOL!
Top Review by SarasotaCook
I didn't actually make this, but drank it. One of the guys doing the bar "thing" made it and he said the only change was pepper vodka. Whatever he did, it was excellent. A nice blend of flavors. I certainly had no complaints.
- 2 -3 large celery ribs, from heat and with leaves, extra for garnish
- 36 ounces tomato juice, chilled (recommend Sacramento brand)
- 2 teaspoons prepared horseradish, for added heat
- 1 teaspoon yellow onion, grated
- 1 lemon, juice of
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon celery salt
- 1⁄4 teaspoon kosher salt
- 12 dashes Tabasco sauce
- 1 1⁄2 cups vodka
Directions See How It's Made
- In a food processor fitted with a steel blade: puree: celery, horseradish, onion, lemon juice, Worcestershire, celery salt, kosher salt, Tabasco.
- Chill for several hours or overnight.
- Pour tomato juice and Bloody Mary mixture into a glass pitcher, add vodka and stir to combine.
- Rim the glass with sea salt or celery salt for an added twist & garnish.
- Serve over ice with celery stalk for garnish.