World’s Best Bloody Mary

02 May 2012
  • Quart of tomatoes 
  • Pickled carrots, asparagus, cucumbers, peppers, jardinière or other favorite pickled vegetables
  • Tabasco (I like Chipotle, but use your favorite!)
  • 1 lemon
  • Worcestershire sauce
  • Freshly grated horseradish (can use jarred in a pinch!)
  • Freshly ground black pepper
  • Celery salt
  • Vodka (for an extra kick, use pepper-flavored vodka)
  • Salt and pepper to taste

In a powerful blender or food processor, process or liquefy tomatoes. Pour back into quart jar and set aside. In a cocktail shaker, place three ounces of vodka, a few dashes of Worcestershire, a tablespoon (or to taste) of horseradish, a few dashes of pepper and celery salt, the juice of half a lemon, and a dash of pickling liquid from your home-canned vegetables of choice. Add a dash or two of Tabasco. Throw in a few ice cubes and fill nearly to the top with blended tomatoes and their juice. Shake well, and pour over ice into glasses. Garnish with your favorite pickled carrots, asparagus, cukes, peppers, or fresh celery stalks. Makes two. Or one, if your Saturday night was particularly brutal.