The Bloody Mary
Posted on 22 July 2008 by joy
Sometimes it seems like a good Bloody Mary can set everything straight in the world. With tomato juice, horseradish, vodka and spice from Tabasco sauce, how could this cocktail not set you straight first thing in the morning?
The Bloody Mary is a classic and sophisticated brunch cocktail, or its the cocktail you drink in Vegas, in the afternoon, with your sunglasses on, hoping no one notices you from the night before. Don’t worry, we’ve all been there.
Here’s how to make the perfect Bloody Mary.
Classic Bloody Mary
from Ina Garten
makes 6 drinks
3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka
Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.
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Tags | bloody mary, Brunch, cocktail
