Bloody Mary Ala Ina Garten

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!

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 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

1. In a food processor fitted with a steel blade: puree: celery, horseradish, onion, lemon juice, Worcestershire, celery salt, kosher salt, Tabasco.
2. Chill for several hours or overnight.
3. Pour tomato juice and Bloody Mary mixture into a glass pitcher, add vodka and stir to combine.
4. Rim the glass with sea salt or celery salt for an added twist & garnish.
5. Serve over ice with celery stalk for garnish.