Ina Garten’s Bloody Mary mixes tomato juice, fresh celery, horseradish, and vodka into a brunch cocktail at around 170 calories per drink. It serves six and takes 45 minutes from her Food Network recipe, since most of that time is just chilling.
Instead of dropping a celery stick in the glass and calling it done, Ina purees three whole stalks right into the mix. That fresh celery flavor runs through every sip, which gives the drink a green, savory depth you don’t get from garnish alone.
Everything hinges on the food processor step, where you pour a quarter of the tomato juice through the feed tube while the blade runs. Skip that and you get chunks of celery floating in your glass, because the juice is what loosens the puree into a smooth blend.
Source: Food Network (Copyright 2004 Ina Garten), verified from foodnetwork.com
Ina Garten Bloody Mary
Course: DrinksCuisine: AmericanDifficulty: Easy6
servings15
minutes170
kcal45
minutesA food processor breaks down fresh celery stalks with their leaves into a fine mince. Then tomato juice, horseradish, hot sauce, lemon, and vodka join in a pitcher before chilling for 30 minutes.
Ingredients
3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (Sacramento recommended)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (Tabasco recommended), or to taste
1 1/2 cups vodka
Directions
- Dice the celery: Cut 3 large celery stalks, including their leaves, into large pieces, since you want the leaves included for extra flavor.
- Puree the celery: Place everything in a food processor fitted with the steel blade, then process until finely minced.
- Mix the base: Combine the tomato juice, horseradish, grated onion, lemon juice, Worcestershire, celery salt, kosher salt, and hot sauce in a large pitcher.
- Blend celery into the base: With the processor running, pour a quarter of the tomato juice mixture through the feed tube so the celery loosens into a smooth liquid.
- Combine everything: Pour the processor contents back into the pitcher with the remaining mix, then add the vodka and stir.
- Chill and serve: Refrigerate for at least 30 minutes, then serve over ice in tall glasses with a celery stick for garnish.
FAQs
Can I use a blender instead of a food processor?
You can, but a blender tends to whip air into the celery and create unwanted froth. A food processor minces the celery without that foam, which keeps the texture thick and clean.
If a blender is all you have, pulse in short bursts rather than running it on high. Strain through a fine mesh sieve after blending, since that catches any stringy fibers the blender missed.
Why does the recipe call for Sacramento tomato juice?
Sacramento tomato juice has a straightforward tomato flavor without added sugar or heavy seasoning. Some brands load their juice with extra salt or spice blends, which throws off the balance of the horseradish and hot sauce in this recipe.
If you cannot find Sacramento, look for any plain tomato juice with no added sugar on the label. Avoid vegetable juice blends like V8 here, because those carry flavors from other vegetables that compete with the fresh celery.
Can I make this Bloody Mary ahead for a brunch party?
The mix without vodka holds well in the fridge for up to 2 days, and the celery flavor actually deepens overnight. Pour it into a sealed pitcher or jar so it does not absorb fridge odors.
Add the vodka right before serving, since alcohol dulls the fresh celery taste if it sits too long. Give the pitcher a good stir before pouring, because the celery pulp settles to the bottom after a few hours.
What if I want it spicier or milder?
The 12 dashes of Tabasco give a medium kick that works for most people. For more heat, add a pinch of cayenne or swap Tabasco for a habanero hot sauce, because both dissolve evenly into the juice.
For a milder version, cut the hot sauce to 6 dashes and add an extra teaspoon of horseradish instead. The horseradish gives a nasal heat that fades fast, so you get warmth without the lingering burn on your tongue.
What food pairs well with this Bloody Mary?
Salty, rich finger food works best alongside the tangy tomato base, so reach for bacon strips, smoked salmon on toast points, or deviled eggs. They all hold their own against the bold flavors, which means nothing gets lost on the plate.
Avoid anything too sweet or delicate, since the horseradish and hot sauce overpower lighter bites. A cheese board with sharp cheddar and salami keeps the same savory lane as the drink, which makes the whole brunch spread feel tied together.
