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


  • 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.