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Danish Mary with Celery Ice


Using home-canned tomatoes makes these cocktails even more special.

  • Yield: Makes 8

Source: Martha Stewart Living, January 2007


For the Celery Ice

  • 2 pounds celery, trimmed, leaves and inner stocks reserved for garnish
  • 1 head fennel, trimmed and cut into 1-inch pieces, leaves and stalks reserved for garnish
  • 2 tablespoons fresh lemon juice
  • Coarse salt

For the Drink

  • 3 cans (28 ounces each) whole peeled tomatoes with juice
  • 2 teaspoons Worcestershire sauce
  • 8 ounces aquavit or vodka
  • Hot sauce, such as Tabasco
  • Freshly grated horseradish
  • Fleur de sel or coarse salt
  • Freshly ground pepper
  • Lime wedges, for serving


  1. Make the celery ice: Pass celery and fennel through an electric juicer (you should have about 3 cups). Stir in lemon juice; season with salt. Pour into ice-cube trays, and freeze (up to 2 weeks).

  2. Pass tomatoes and juice through the medium disk of a food mill or coarse sieve into a large bowl; discard solids. Stir in the Worcestershire sauce. Transfer to a pitcher, and refrigerate at least 1 hour (up to overnight).

  3. For each drink, combine 3 celery ice cubes, 6 ounces tomato mixture, 1 ounce aquavit or vodka, 3 dashes hot sauce, 1/4 to 1/2 teaspoon horseradish, 1/4 teaspoon salt, and a pinch of pepper in a 12-ounce glass. Serve each drink with a lime wedge and celery or fennel leaves and stalks.

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