Martha Stewart’s Bloody Mary Mix
Ingredients
| 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.
No Comments