bloody mary martinis

Name: Bloody Mary Martinis
Prep time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 medium piece fresh horseradish, peeled and julienned; 20 - black peppercorns; 1 pint(s) vodka (there will be some leftover); 5 cup(s) chopped ripe tomatoes; 1/2 teaspoon(s) celery salt; 4 stalk(s) celery

8 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 23, 2015

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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prep time 15 Min

cook time

method No-Cook or Other

yield 4 serving(s)

Ingredients

1 medium piece fresh horseradish, peeled and julienned
20 - black peppercorns
1 pint vodka (there will be some leftover)
5 cups chopped ripe tomatoes
1/2 teaspoon celery salt
4 stalks celery

How To Make bloody mary martinis

Step 1

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

Step 2

Puree tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt.
Step 3

Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake.
Step 4

Strain into martini glass. Garnish with celery stalk.
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