bloody mary martinis
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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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yield
4 serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For bloody mary martinis
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1 mdpiece fresh horseradish, peeled and julienned
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20black peppercorns
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1 ptvodka (there will be some leftover)
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5 cchopped ripe tomatoes
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1/2 tspcelery salt
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4 stalkcelery
How To Make bloody mary martinis
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1Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours.
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2Puree tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt.
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3Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake.
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4Strain into martini glass. Garnish with celery stalk.
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