Bloody Marys

I find that the Bloody Mary is a bit of an Art Form. I’ve had great Bloody Mary’s and I’ve had pretty bad ones.  I’ve never had a good one in Canada. If you’re even in San Fran – Go to the Ferry Building and go to the Slanted Door. They have amazing cocktails and the Bloody Marys there are amazing. They even make their own Worcestershire Sauce. That’s how serious they are about it.

This recipe is from The Barefoot Contessa and it was really good, lots of flavour and depth. Be careful, she makes a stiff drink! Especially if you’re serving these for brunch.



  • 3 large stalks celery from the heart, including leaves, plus extra for serving
  • 36 ounces tomato juice
  • 2 teaspoons prepared horseradish
  • 1 teaspoon grated yellow onion
  • 1 lemon, juiced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon kosher salt
  • 12 dashes hot sauce (recommended: Tabasco), or to taste
  • 1 1/2 cups vodka



Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

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One Response to Bloody Marys

  1. Yum, horseradish really is the key. Great recipe.

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