Fresh White Bloody Mary Recipes

WHITE BLOODY MARYS

Steps:

• Add the tomatoes, cucumber, celery, grapes and jalapeno to a blender and puree. Line a sieve with cheesecloth, set over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains, about 30 minutes.
• Once the liquid has been extracted, remove the bowl from the refrigerator and discard the solids. Combine the horseradish, superfine sugar and 2 lime wedges in a pitcher and muddle with a wooden spoon. Stir in the tomato juice mixture, the vodka and some crushed ice until combined.
• Combine 1 tablespoon each salt and pepper on a small plate. Rub a lime wedge around the rim of each glass, then dip the glass in the salt and pepper mixture. Pour the drink into glasses and garnish with cucumber spears and a few grape halves.

HOMEMADE BLOODY MARY COCKTAILS

Steps:

• In a blender, combine the tomato juice, vodka, cucumber, vinegar, celery seed, Worcestershire sauce and hot sauce. Securely fasten the lid and blend on high speed until completely smooth.
• Taste, and add more hot sauce for more heat (it's going to taste quite intense now, since the mix hasn't cooled over ice yet). Add the black pepper and garlic. Securely fasten the lid and blend for just a few seconds (or longer, for a completely smooth texture). Taste, and stir in 1/4 teaspoon salt for more overall flavor if you'd like (tomato juice brands vary by salt content, so this is really up to you). Set aside.
• If you'd like to rim your glasses with salt, run a lemon or lime wedge around the outside rim. Pour kosher salt onto a small plate (mix in chili powder if you'd like), and roll the wet edge of the glass across the salt at a 45-degree angle. Repeat with the remaining glasses.
• Fill the glasses with ice, and pour the Bloody Mary mix on top. Stir with a spoon, and garnish with a lemon or lime wedge and garnishes of your choice. Serve immediately.

BLOODY MARY

Steps:

• Cut the celery in large dice, 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 except the vodka. 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. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

BLOODY MARY

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

BEST EVER BLOODY MARY

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

CLASSIC BLOODY MARY

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.