From Scratch Bloody Mary

fresh juices and ingredients for making bloody mary

The tomato bounty is incredible this year. As they come in, whatever we can’t use we freeze right away. For Sunday brunch, we defrost our stash and blend them into a Bloody Mary base. Some of our friends like their Marys extra spicy with hot pepper and horseradish, while others go for a lighter version with celery and cucumber juice. Use an electric juicer for some of the veggies here, like celery and fresh peppers, then set out a variety of juices so guests can mix as they like. (We won’t judge if you make only the tomato juice at home and run to the juice shop for the rest!) What else makes a Bloody Mary transcendent? The garnish: skewer pickled beans, radishes, and baby onions in advance so they’re ready to go.

Serves 12

  • 3pounds large ripe tomatoes, cored
  • 2tablespoons finely grated and peeled fresh horseradish, plus more to taste
  • 2tablespoons gluten-free Worcestershire sauce
  • 1teaspoon finely grated lemon zest
  • 1teaspoon fine sea salt
  • 12teaspoon freshly ground black pepper, plus more to taste
  • 4large chili peppers (like poblano or pasilla), seeds and stems removed or 112 cups pepper juice
  • 1head celery or 23 cup fresh celery juice
  • 2large carrots, peeled and cut in 1-inch pieces or 12 cup fresh carrot juice
  • 2cucumbers, peeled and seeded, or 1 cup cucumber juice
  • pickled vegetables such as radish, pearl onion, green bean for garnish
  • 2cups vodka
  • ice
  • 2lemons, cut in wedges
  • 2limes, cut in wedges
  • Use a blender or food mill to blend the tomatoes into a smooth, thick juice. Strain to remove seeds and skins. Add horseradish, worcestershire, lemon zest, sea salt, and black pepper. Stir to combine, transfer to a large pitcher and refrigerate.
  • 2
  • Use a juicer to make separate fresh juices from the peppers, celery, carrots, and cucumbers. Place each juice separately into small pitchers and refrigerate.
  • 3
  • Skewer pickled vegetables on 12 skewers, set one skewer in each of 12 cups, fill cups with ice. Divide the vodka among the ice-filled cups. Set out pitchers along with wedges of lemon and lime. Let the guests add the juices to their taste.