Tomato-Parsley Bloody Marys
makes 6 drinks
recipe adapted from Gourmet Magazine
- 1 quart bottled tomato juice
- 3 celery ribs, coarsely chopped
- 1 cup very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch)
- 2 1/2 to 3 tablespoons bottled horseradish
- 2 teaspoons Tabasco
- 4-5 dashes Worcestershire sauce
- 2 teaspoons fresh lemon juice
- lemon wedges for rims of glasses
- 2 tablespoons fine sea salt
- 1 teaspoon ground pepper
- 12 ounces (1 1/2 cups) ice-cold vodka
garnish:
- celery stalks
- pickled green beans
- olives
- lemon wedges
Puree tomato juice with celery and parsley in a blender or food processor until smooth. Transfer to a bowl and chill at least 1 hour. Stir in horseradish, Tabasco, Worcestershire, and lemon juice.
Mix remaining sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 2 oz. vodka, then top with juice. Garnish to your liking.