Food & Cooking Recipes Breakfast & Brunch Recipes Make-Ahead Bloody Mary Mix 4.3 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 13 hrs 25 mins Servings: 12 For this big-batch drink, mix everything but the vodka together ahead of time and allow the flavors to mingle. Let guests customize their Bloody Marys with black pepper and skewers with caperberries, okra, pickled onions, and lemon (Make the garnish a day in advance if you like). Ingredients 3 stalks celery, cut into 2-inch pieces 6 cups tomato juice ¼ 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 Directions Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and puree 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. John Kernick Rate it Print