Stuffed Bloody Mary

  • Yield : 4 servings
  • Cook Time : 10m
  • Ready In : 10m
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  • 16 ounces celery juice
  • 4 ounces tomato juice
  • Lemon wedges, for rimming and garnish
  • Celery salt, for rimming
  • 16 ounces tomato juice
  • 8 ounces vodka
  • 2 tablespoons prepared horseradish
  • 1 tablespoon whole-grain mustard
  • 8 dashes hot sauce, such as Tabasco
  • 8 dashes Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1/2 lemon
  • Celery stalks with leaves, for garnish


Step 1

Special equipment: silicone ice molds for making long, thin ice cubes/sticks

Step 2

For the celery-tomato ice cubes: Combine the celery juice and tomato juice in a pitcher. Pour into silicone ice molds for making long, thin ice cubes. Transfer the molds to the freezer until the ice cubes are frozen. Put 4 highball glasses in the freezer until well chilled.

Step 3

For the bloody Mary: Wet the rim of each highball glass with a lemon wedge. Put some celery salt on a plate and crust the rim of each glass with it.

Step 4

Combine the tomato juice, vodka, horseradish, mustard, hot sauce, Worcestershire sauce, black pepper and lemon juice in a pitcher and stir. Pour into the rimmed glasses, add one long ice cube to each and garnish with a celery stalk and lemon wedge.

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