Stuffed Bloody Mary2014-03-03
- 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
Special equipment: silicone ice molds for making long, thin ice cubes/sticks
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.
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.
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.