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
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


  • 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.

Printable Recipe Card

About Bloody Mary Martinis

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

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