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Bloody Mary Mix

  • prep: 25 mins
    total time: 13 hours 25 mins
  • servings: 12
Photography: John Kernick

Ingredients

  • 3 stalks celery, cut into 2-inch pieces
  • 6 cups tomato juice
  • 1/4 cup fresh lemon juice (from 2 to 3 lemons)
  • 3 tablespoons lightly packed grated peeled fresh horseradish
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 to 2 teaspoons hot sauce, such as Tabasco, plus more for serving
  • Freshly ground pepper
  • Pickled okra, pickled pearl onions, caperberries, and lemon slices, for garnish (optional)
  • Vodka, chilled

Directions

  1. Step 1

    Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and purée until smooth. Transfer to a pitcher and stir in remaining 4 cups tomato juice, lemon juice, horseradish, Worcestershire, celery salt, hot sauce, and pepper. Cover and refrigerate at least 12 hours and up to 2 days. Thread garnishes on skewers. Vigorously stir Bloody Mary mix just before serving. Serve over ice as is, or with vodka, hot sauce, pepper, and garnishes.

Source
Martha Stewart Living, December 2013