Evening Edge
What’s For Dinner?
DEL.ICIO.USFood 101’s Bloody Mary for a Crowd
Rate this recipe: (average rating = 2.00 with 1 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Top recipe: 
Food 101 chef Ron Eyester uses canned San Marzano tomatoes in the restaurant’s recipe, but fresh (any ripe plum tomato will do) is perfect, too.
Hands on time: 5 minutes Total time: 10 minutes Serves: Makes 2 quarts
Ingredients:
-
2 pounds plum tomatoes (or 1 quart canned San Marzano tomatoes)
2 ounces tomato juice
2 ounces heirloom tomato juice (or use 4 ounces tomato juice)
1/2 teaspoon capers
1 clove garlic
1 1/4 ounces Worcestershire sauce
1 celery rib
1/4 cup chopped Vidalia onion
1/4 cup fresh basil
3 to 4 sprigs fresh cilantro
3 to 4 sprigs fresh parsley
2 dashes Tabasco sauce
Sriracha (hot sauce) to taste
4 ounces lemon juice
12 ounces vodka or more to taste
Red pepper flakes, to taste
Salt and pepper, to taste
Ice
Celery and olive for garnish
Instructions:
Combine tomatoes, tomato juices, capers, garlic, Worcestershire, celery, onion, basil, cilantro, parsley, Tabasco, Sriracha, lemon juice, pepper flakes, salt and pepper in a blender or food processor and blend until smooth. Strain through a china cap or kitchen strainer. Stir in vodka. Season to taste. Pour over ice into a tall rocks glass and garnish with celery and olive, if desired.
Nutrition:
Nutritional information currently unavailable.
More recipes like this:
Recipes in the same category:Drink
Recipes from: Food 101