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Bloody Mary

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    This recipe for spicy, refreshing Bloody Marys is a perfect accompaniment to eggs benedict or other brunch favorites.
    Martha Stewart Living Television, July 2001
    • Yield Serves 4 to 6
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    Ingredients

    • 4 cups tomato juice
    • Juice of 2 large lemons
    • 1 to 2 tablespoons Worcestershire sauce
    • 1 heaping tablespoon prepared horseradish
    • 1 1/2 cloves garlic, passed through a garlic press
    • 2 teaspoons coarsely ground pepper
    • 1/4 to 1/2 teaspoon Tabasco sauce
    • Unflavored vodka, to taste
    • Lemon wedges, for serving
    • Celery sticks, for serving and munching

    Directions

    1. Place tomato juice in a large container with a tight-fitting lid. Add lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco; shake vigorously. Taste, and adjust for seasoning; the mixture should be quite spicy.
    2. Pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery (reserve extra stalks for munching) and a large lemon wedge.

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