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Bloody Mary Mix

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




  • 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


  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.

Martha Stewart Living, December 2013

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