My Bloody Mary
Ingredients
- 3 to 4 medium lemons
- 46 to 48-ounce bottle or can tomato juice, divided
- ¾ cup Worcestershire sauce
- ½ cup prepared horseradish
- 2 tsp. hot sauce, your choice, plus more as needed
- 1 tsp. celery seeds
- ¼ tsp. kosher salt, plus more as needed
- 16 ounces vodka, your choice
- Small leafy celery stalks
- Lemon wedges
- Pimento-stuffed olives
Instructions
- Juice 3 to 4 medium lemons until you have ½ cup juice.
- Place juice in a blender and add half of bottle or can tomato juice, ¾ cup Worcestershire sauce, ½ cup prepared horseradish, 2 tsp. hot sauce, 1 tsp celery seeds and ¼ kosher salt: blend on high until smooth; about 1 minute.
- Pour into an 8 - t0 10 cup piitcher and stir in the remaining tomato juice.
- Cover and refrigerate for at least 1 hour or ideally overnight.
- Meanwhile, refrigerate 2 cups vodka.
- Remove from the refrigerator and taste the bloody Mary mix; season with more kosher salt and more hot sauce, as needed.
- To serve individual Bloody Marys: Fill a Collins glass, or mason jar, halfway with ice; pour 2 ounces vodka over the ice: top with about 6 ounces of the Bloody Mary mix and stir until just combined; garnish with a celery stalk, pimento-stuffed olives and a lemon wedge speared with a toothpick.
- For a pitcher drink: Add all of the vodka to the pitcher and stir to combine; pour into ice-filled glasses, or mason jars, stirring the drink before each pour (the tomato mixture and vodka may separate as they sit); garnish each drink with a celery stalk, pimento-stuffed olives and a lemon wedge speared with a toothpick.
Notes
The Bloody Mary base can be made up to 4 days in advance and refrigerated; stir before serving.
Leftovers can be refrigerated in a covered pitcher for up to 4 days; stir before serving.