Best Bloody Mary Recipe
**UPDATE – I’ve recently perfected my bloody mary recipe. The new bloody mary recipe can be found here. (1/04/2011)
Brunch this past weekend was made all the better by these fantastic Bloody Mary’s! This is the all-time best bloody mary recipe I’ve ever tried. It’s a perfect combination of hearty ingredients, spice, and tartness. Try some this weekend! Oh, and yes, this is yet again, a successful Barefoot Contessa recipe.
3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
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.