Bloody Mary Martinis

Bloody Mary Martinis Recipe

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Vicki Butts (lazyme)


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

From SELF, July 2006.


☆☆☆☆☆ 0 votes

15 Min
24 Hr
No-Cook or Other


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  • 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)

How to Make Bloody Mary Martinis


  1. Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours.
  2. Puree tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt.
  3. Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake.
  4. Strain into martini glass. Garnish with celery stalk.

Printable Recipe Card

About Bloody Mary Martinis

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

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