Story has it that if you look into a mirror and say “Bloody Mary” three times, you summon a wrathful ghost who will wreak havoc in your life. The cocktail drink Bloody Mary, however, was not named after that ghost.
A scientist has purportedly declared the Bloody Mary as the most complex drink in the world. But the complexity may be relative as there is no standard recipe for Bloody Mary — it is pretty much to each his own. Even the vodka can be replaced by tequila, gin, cachaça or cabernet sauvignon.
There is a Bloody Mary recipe in the archive but I like this one better. More robust and, at the same time, more mysterious with lots of flavors teasing the taste buds that it is rather hard to determine what the dominant flavor is, if there is one at all.
Based on a recipe by Ina Garten, Speedy ditched the celery stalk for stirring. The celery stalks were pureed and mixed into the drink so all the celery flavor is already in the mixture. It’s really some kind of wonderful.
- 2 large stalks celery, including leaves, cut up
- 2-1/2 c. of tomato juice
- 1 tsp. of prepared horseradish (available in supermarkets)
- 1/2 tsp. of grated yellow onion
- juice of half a lemon
- 1/4 tsp. of Worcestershire sauce
- 1/2 tsp. of salt
- 1/4 teaspoon kosher salt
- 8 dashes of Tabasco, or to taste
- 3/4 to 1 c. of vodka
- lemon slices, for garnish
- Pour half of the tomato juice in the blender. Add the celery stalks and leaves. Process until smooth.
- In a pitcher, add the rest of the ingredients and stir.
- Pour the celery puree into the pitcher. Add more of one or more ingredients to suit your taste.
- Mix the drink. Chill for a couple of hours.
- To serve, drop some ice into glasses. Pour in the Bloody Mary drink. Garnish with lemon slices.
Preparation time: 10 minute(s), plus a couple of hours to chill the drink
Number of servings (yield): 3