Beet juice gives these Bloody Marys their stunning color and sweetness, while puréed tomatoes provide tanginess and a silky texture. Make them ahead for your next brunch—not only will it make morning prep easier, but the flavors will also intensify as they meld together.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Purée tomatoes, celery, and 1 cup beet juice in a blender until very smooth. Strain through a fine-mesh sieve, pressing on solids to extract all of liquid (you should have about 2 cups); discard solids. Transfer to a pitcher. Stir in remaining 2 cups beet juice, lemon juice, Worcestershire, hot sauce, 1 tablespoon horseradish, and 1/4 teaspoon pepper.

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  • Taste; stir in more horseradish as desired. Cover and refrigerate until cold, about 2 hours, or store in an airtight container up to 5 days (or freeze up to 1 month).

  • To serve, pour beet mixture into highball glasses filled with ice. Stir 1 1/2 to 2 ounces vodka into each serving (or pour on top as a floater), if using. Garnish with celery stalks, lemon wedges, hot sauce, more pepper, and salt; serve immediately.

Cook's Notes

Vegan Worcestershire sauce may be used for a vegetarian version.

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