- 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
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Start to Finish:
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.
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.
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