A Bloody, Bloody Mary
from the kitchen of Sharmagne Leland St.John
4 cups prepared tomato juice (preferably garden fresh super ripe)
1 cup dill pickle juice (from a 32-ounce jar)
¼ cup fresh lime juice
1 tablespoon prepared horseradish
2 teaspoons Tabasco
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon celery seeds
⅛ teaspoon cayenne pepper
2 cups good quality vodka
8 small celery heart stalks with leaves (for garnish)
8 lime wedges (for garnish)
*Cook 3 pounds very ripe garden tomatoes, cored and roughly chopped in a non-reactive sauce pan.
Bring to a simmer and cook, uncovered, until mixture is soupy. (Approximately 25 minutes)
Force the mixture through a fine-mesh sieve, mouli, or food mill. Cool thoroughly.
Combine the tomato juice, pickle juice, lime juice, horseradish, hot sauce, Worcestershire sauce, salt, pepper, celery seeds and cayenne in a large pitcher.
Cover and chill at least 8 hours.
Just before serving, add the vodka into the tomato base and stir well.
Fill 8 tall glasses with ice and pour the Bloody Mary mixture over.
Garnish each glass with a celery stalk and a lime wedge and serve.
EDITOR’S NOTE: This recipe contains alcohol. Please drink responsibly. Do not drink and drive. If you are pregnant, alcohol consumption could harm your unborn child.