Food & Cooking Recipes Breakfast & Brunch Recipes Watermelon Bloody Marys 2.9 (19) 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 Servings: 8 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 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 ½ cups tomato juice 13 dashes hot sauce, such as Tabasco, or to taste 1 ½ teaspoons Worcestershire sauce 1 ¼ teaspoons coarse salt ½ 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 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.) For children's drinks: Divide 2 1/2 cups juice among 4 ice-filled glasses. 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. Garnish adult drinks with a piece of watermelon and a celery stalk. 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. Rate it Print