The best Bloody Mary
These handcrafted Bloody Marys have great texture and flavor. Generously garnished, they are practically a meal in themselves.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 cocktails 1x
Ingredients
Scale
- 9 large celery stalks, including leaves, divided
- 1 T grated onion
- 32-ounces tomato juice
- 1 T prepared horseradish
- 1 lemon, juiced
- 1 1/2 t sriracha or other hot sauce
- 1 1/2 t celery salt, plus more for rims
- 1 t celery seeds
- 1/4 t kosher salt
- 1 t Spanish paprika (Pimenton de la Vera)
- Fresh ground pepper, to taste
- 1 lime, cut in 8 wedges – for garnish
- 6 caperberries – for garnish
- 6 green olives stuffed with blue cheese – for garnish
- 6 miniature pickles – for garnish
- 6 slices chorizo – for garnish
- 1 1/2 cups of vodka, varies according to preference
Instructions
- Clean celery, retaining the leaves. I peel the outside of the celery with a vegetable peeler. Chop 3 of the larger stalks into 2″ pieces and reserve the remaining 6 stalks for garnish. Put celery pieces and grated onion in a food processor or blender and puree until very fine. Add tomato juice, horseradish, lemon juice, sriracha and seasonings and pulse to mix. Pour into a pitcher, cover and refrigerate overnight.
- When ready to serve, salt 6 glasses by running a lime wedge around the rim and turning the glass upside down in a plate of celery salt to coat the rim. Fill the glasses with ice and divide the mix between the 6 glasses. Add 2 ounces (1/4 cup) of vodka to each glass and stir.
- String one olive, one caperberry, one slice of chorizo, and one miniature pickle each on to 6 long toothpicks. Garnish each Bloody Mary with one stalk of celery, one garnished toothpick and a wedge of lime.
- Note: This recipe is best when chilled overnight.
Find it online: https://somethingnewfordinner.com/recipe/the-best-bloody-mary/