MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Watermelon Bloody Marys

Watermelon Bloody Marys

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Watermelon Bloody Marys

This not-just-for-brunch cocktail gets a light sweetness from watermelon juice. Freshly ground celery seeds add complexity, while dashes of Worcestershire and Tabasco sauces give it a kick.

Ingredients

Serves 4 adults, with juice for 4 children

  • 12 cups watermelon chunks (from one 4-pound watermelon, rind removed), plus pieces, for serving
  • 1 teaspoon sugar, or to taste
  • Ice, for serving
  • 1 1/2 cups tomato juice
  • 13 dashes hot sauce, such as Tabasco, or to taste
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon celery seeds, ground with a mortar and pestle, or celery salt
  • Freshly ground pepper
  • 1 to 1 1/4 cups vodka
  • Celery stalks, for serving

Directions

  1. Working in batches, puree watermelon (with seeds) and sugar in blender. Strain into a bowl through a fine sieve, pressing with a rubber spatula; discard solids. (You will have 5 1/2 cups juice.)
  2. For children's drinks: Divide 2 1/2 cups juice among 4 ice-filled glasses.
  3. For adults' drinks: Stir remaining 3 cups watermelon juice with tomato juice, hot sauce, Worcestershire sauce, salt, and celery seeds in a bowl set in a larger bowl of ice. Season with pepper. Stir in vodka and divide among 4 ice-filled glasses.
  4. Garnish adult drinks with a piece of watermelon and a celery stalk.
From Martha Stewart Living, July 2009

Helpful Hint

Cut off the ends of the watermelon and stand it upright. Using a sharp knife, carve the rind from the flesh, making sure to remove all of the white. A time-saving trick: Puree the watermelon chunks -- seeds and all. Then strain the juice through a fine sieve. "It's easier and neater than picking seeds out," says chef Tony Esnault.

More Ideas Like This

    Contributors' Comments Add Comment

    Also Try...

    Next
    Prev
    • Bloody Mary
    • Bloody Mary
    • Oysters with Bloody Ma...
    • Bloody Marys
    • Frozen Bloody Marys
    • Tomato Bloody Mary
    • Bloody Marys
    • Bloodthirsty Marys
    • Bloody Mary Soup with...
    • Bloody Mary
    • Bloody Mary
    • Oysters with Bloody Ma...
    • Bloody Marys
    • Frozen Bloody Marys
    • Tomato Bloody Mary
    • Bloody Marys
    • Bloodthirsty Marys
    • Bloody Mary Soup with...

     

    Today on MarthaStewart.com