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.

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