This recipe was really fun for me to create because it turned me into a FAN of this cocktail! It bypasses the premade mix (Yes, some of your favorite store mixers have MSG in them, I am sorry to say.) and is just as easy because tomato juice is the base. I wanted this to be light (I added more lemon than is generally used in recipes), hot (Tabasco, horseradish, and onion powder), and fresh (ice and vodka)! I do not want a meal on top of my drink, so I limited the garnish with a slice of celery and a squeeze of lemon wedge. Cheers!
Week 46 • 14 September 2017
Batch Bloody Mary
2 t salt1 T onion powder 1 T celery salt2 ½ c lemon juice7 ½ c tomato juice (I like Sacramento, Knudsen, or Meijer True Goodness organic)2 T prepared horseradish2 t Worcestershire sauce1 T hot sauce (I like Tabasco)6 c vodka20 stalks celery, washed, sliced, and ends trimmed4 lemons, sliced into 8 wedges each
In a glass measuring cup, combine the onion powder, salt, and celery salt. Slowly add in lemon juice, stirring with a whisk to combine in order to avoid lumpy powdered spices in your cocktail! After adding all of the lemon juice, transfer this mixture to a gallon container then add tomato juice, horseradish, Worcestershire, and hot sauce. Shake well. Next, add the vodka and, again, shake well to combine. This cocktail can be made up to one day ahead of when you intend to serve. After poured from the gallon container into a serving pitcher, guests can pour into a highball filled with ice and garnish with one stalk celery and a lemon slice.
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Photo Credit: Bridging Her Story