Saturday, October 1, 2011

Toast With This!: Bloody Mary Mocktail

The weekend is here!  And if you're looking for something extra special to wash down the yummy breakfast and brunch eats you have on the menu, look no further than a delicious Bloody Mary mocktail.  This drink packs a bold, savory punch as the flavors of tomato, horseradish, celery, worcestershire, garlic, and more, come together into an unforgettably scrumptious sip.  Promise.                                                                

There are many variations on this classic, but I personally favor Ina Garten's recipe (sans the alcohol--and hence our mocktail version.)  So as you relax, relate and release this weekend, don't forget to toast with this!  

Happy Sipping!

Bloody Mary Mocktail  

  • 3 large stalks celery from the heart, including leaves, plus extra for serving
  • 36 ounces tomato juice (recommended: Sacramento)
  • 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 Tabasco, or to taste
Cut the celery in large dices, including the leaves, and puree in the bowl of a food processor fitted with the steel blade.  Process until finely minced.  In a large pitcher, combine the rest of the ingredients. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube.  Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture.  Chill.  Serve over ice with a stick of celery.
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