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Bloody Mary



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Breakfast/Brunch, Vegetarian


Best Bloody Mary Mix Ever

Active Time:
Start to Finish:

ingredients

  • 3 large stalks, plus extra for serving celery from the heart, including leaves
  • 36 oz. tomato juice
  • 2 tsp. prepared horseradish
  • 1 tsp. grated yellow onion
  • 1 lemon, juiced
  • ½ tsp. Worcestershire sauce
  • ½ tsp. celery salt
  • ¼ tsp. kosher salt
  • 12 dashes (or to taste) hot sauce
  • 1½ cups vodka

directions

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 ¼ 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 with a stick of celery.

Notes

I simply make and chill the mix and let everyone add their own vodka-- or add none at all. And I only put in 6 dashes of the hot sauce (I always use Tabasco) and put out the Tabasco bottle so everyone can adjust the heat to their taste.

Ina Garten recommends Sacramento tomato juice, which I could not find. I used Campbell's, which is pretty much available everywhere.

This recipe appears in the following parties:


Brunch
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recipe type

Beverages

source

Ina Garten, foodnetwork.com

yield

6

difficulty

1111

tips

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im