Bloody Mary

This recipe for spicy, refreshing Bloody Marys is a perfect accompaniment to eggs benedict or other brunch favorites.

  • Servings: 6
Bloody Mary

Source: Martha Stewart Living Television, July 2001

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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