Bloody Mary

I always feel like October marks the beginning of the holiday season (which is my favorite time of year…isn’t it everyone’s?) Pumpkins start to hit supermarket isles and I already have my mom and aunt asking me if I can predict the weather forecast for their Thanksgiving visit.  I can’t count on perfect weather, but I can always count on this easy bloody mary recipe – especially for holiday brunches and get-togethers. Even non-drinkers can get in on the fun. Either way, this is one bloody good and bloody healthy cocktail.


3 large stalks celery (including leaves) *Plus extra for serving

46 ounces tomato juice (one large can)

3 teaspoons prepared horseradish

2 teaspoons finely chopped onion

2 lemons, juiced

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1/2 teaspoon kosher salt

1/4 teaspoon or about 10-12 drops of Tabasco hot sauce (or to taste)



Cut the celery in large dice, including the leaves and combine with the rest of the ingredients to puree all together in food processor.

In a large pitcher, pour the tomato juice and add the pureed mixture straight from the processor. Stir and add pepper to taste.

Can put in refrigerator to chill overnight or serve right away

Serve in tall glasses over ice and let guests pour their own vodka to their liking.

*Add salt and pepper to rim of glass and garnish with lemon wedge, olives and extra celery stalks.

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September 27 2012

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