Recipe Book: Bloody Mary

Feeling a little fragile this Sunday morning? Why not whip up a couple of Bloody Marys today to cure the hangover – it’s great alongside your eggs.


3 large stalks celery including leaves, plus extra for serving
1 litre tomato juice
2 tbs horseradish
1/4 onion
1 lemon, juiced
1 lemon quartered (for garnish)
1/2 tsp Worcestershire sauce
1/2 tsp celery salt
1/4 tsp kosher salt
12 dashes hot sauce, or to taste
1 1/2 cups vodka

Perfect Bloody Mary


Chop the celery into chunks and add to a food processor with the onion. Pulse until finely minced. Add 1/4 cup of tomato juice while the food processor is running. Combine the celery mixture, remaining tomato juice, lemon juice, Worcestershire sauce, celery salt, kosher salt, hot sauce, and vodka in a large pitcher. Stir to combine.

To serve, fill tall glasses with ice, and pour over Bloody Mary mix. Garnish with celery and a lemon wedge.

Credit // Jonathan Gayman

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