Bloody Mary Martinis Recipe

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Bloody Mary Martinis

Vicki Butts (lazyme)

By
@lazyme5909

We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.

From SELF, July 2006.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
24 Hr
Method:
No-Cook or Other

Ingredients

1 medium
piece fresh horseradish, peeled and julienned
20
black peppercorns
1 pt
vodka (there will be some leftover)
5 c
chopped ripe tomatoes
1/2 tsp
celery salt
4 stalk(s)
celery

Step-By-Step

1Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours.

2Puree tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt.

3Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake.

4Strain into martini glass. Garnish with celery stalk.

About this Recipe

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American