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Watermelon Bloody Marys

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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.

Source: Martha Stewart Living, July 2009
Servings

Ingredients

Directions

Cook's Notes

To carve the watermelon, cut off the ends and stand it upright. Using a sharp knife, cut the rind from the flesh, making sure to remove all of the white. For a time-saving trick, puree the watermelon chunks -- seeds and all. Then strain the juice through a fine sieve.

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