Martha Stewart’s Bloody Mary Mix


3 stalks celery, cut into 2 inch pieces
6 cups tomato juice
1/4 cup fresh lemon juice
3 tbs lightly packed grated and peeled fresh horseradish. (you may use prepared if desired)
2 tbs Worcestershire sauce
1 tsp celery salt
1-2 tbs Tabasco sauce, plus more for serving
kosher salt and freshly ground pepper
Pickled okra, pickled pearl onions, caper berries, and lemon slices for garnish. (optional)
premium vodka, chilled
This is a wonderful recipe that is adapted from the December issue of Martha Stewart living magazine,

  • Pulse the celery in a food processor until finely chopped.
  • Add 2 cups of tomato juice and puree until smooth.
  • Transfer to a pitcher and stir in the remaining 4 cups of tomato juice, lemon juice, horseradish, Worcestershire, celery sat, hot sauce, salt and pepper.
  • Cover and refrigerate for at least 12 hours and up to 2 days.
  • Thread the garnishes on to skewers.
  • Vigorously stir the Bloody¬†Mary¬†mix just before serving.
  • Serve in tall glasses over ice with vodka, hot sauce and garnishes of choice.




15 min


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