Updated on January 17, 2019
Total Time:
13 hrs 25 mins
For this big-batch drink, mix everything but the vodka together ahead of time and allow the flavors to mingle. Let guests customize their Bloody Marys with black pepper and skewers with caperberries, okra, pickled onions, and lemon (Make the garnish a day in advance if you like).
Ingredients
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3 stalks celery, cut into 2-inch pieces
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6 cups tomato juice
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¼ cup fresh lemon juice (from 2 to 3 lemons)
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3 tablespoons lightly packed grated peeled fresh horseradish
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2 tablespoons Worcestershire sauce
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1 teaspoon celery salt
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1 to 2 teaspoons hot sauce, such as Tabasco, plus more for serving
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Freshly ground pepper
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Pickled okra, pickled pearl onions, caperberries, and lemon slices, for garnish (optional)
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Vodka, chilled
Directions
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Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and puree until smooth. Transfer to a pitcher and stir in remaining 4 cups tomato juice, lemon juice, horseradish, Worcestershire, celery salt, hot sauce, and pepper. Cover and refrigerate at least 12 hours and up to 2 days.
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Thread garnishes on skewers. Vigorously stir Bloody Mary mix just before serving. Serve over ice as is, or with vodka, hot sauce, pepper, and garnishes.
John Kernick
Originally appeared: Martha Stewart Living, December 2013