Prep 1 hr
Cook 10 hrs
I will spare you the details - this my friend, Judy & her husband, Ed want to use this as one of the mixed drinks for their shindig - they tried it and loved it and even though it seems like a lot of work - they say it is worth it. Bon Appetit Magazine, September 2009 Edition. "The Bloody Mary, to quote cocktail guru Dale DeGroff, is like "backyard barbecue: Everyone thinks his is the best." We just might be able to settle that debate. At Holeman and Finch Public House in Atlanta, co-owners and bartenders Greg Best and Andrew Minchow serve the definitive artisanal Bloody Mary using surprise ingredients." Cooling & chilling times have already been included.
- 1 1⁄2 lbs plum tomatoes, coarsely chopped
- 1 large carrot, peeled, coarsely chopped
- 1 large golden beet, peeled, coarsely chopped
- 1 small fennel bulb, trimmed, coarsely chopped
- 1 large garlic clove, chopped
- 1 bay leaf
- 1 tablespoon coarse kosher salt
- 1 1⁄2 teaspoons coarse kosher salt
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon celery seed
- 6 tablespoons Worcestershire sauce
- 1 tablespoon hot pepper sauce
- 1 tablespoon grated peeled fresh horseradish
- 2 teaspoons coarsely ground whole black peppercorns
- 1 teaspoon hot chili sauce (such as sriracha)
- 1⁄4 cup Guinness stout (optional)
- 3 cups vodka or 3 cups gin
- ice cube
- lime wedge
- pickled vegetables (such as okra, green beans, or jalapenos)
- Place first 6 ingredients in large pot.
- Add enough water just to cover (about 6 cups).
- Bring to boil; reduce heat to medium and simmer uncovered until vegetables are very soft, about 50 minutes.
- Discard bay leaf; add 1 tablespoon coarse salt and lemon juice; cool slightly.
- Working in batches, puree vegetable mixture in blender until smooth.
- Add enough water, if needed, to measure 8 cups.
- Cover and chill.
- Grind celery seeds with remaining 1 1/2 teaspoons coarse salt in mortar with pestle or in spice grinder.
- Add celery-seed salt, Worcestershire sauce, hot pepper sauce, horseradish, black pepper, hot chili sauce, and Guinness, if desired, to vegetable puree.
- Cover and chill Bloody Mary mix overnight.
- Stir Bloody Mary mix and vodka or gin in large pitcher.
- Fill tall glasses with ice.
- Divide Bloody Mary among glasses.
- Garnish with lime wedges and pickled vegetables.
Yes, this is the best! The only thing I would do is add a hot Slim Jim as a stirrer. Men love the "meat" in the Bloody Mary. 5 stars