BEET BLOODY MARYS

Beet Bloody Marys image

Provided by Greg Lofts

Time 2h15m

Number Of Ingredients 9

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10 ounces cocktail tomatoes, halved (1 3/4 cups)
3 celery stalks, chopped (about 1 1/4 cups), plus inner stalks with leaves for serving
24 ounces pure beet juice, such as Lakewood or Biotta (3 cups)
4 ounces fresh lemon juice (1/2 cup), plus wedges for serving
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce, such as Cholula, plus more for serving
1 to 2 tablespoons freshly grated or prepared horseradish
Flaky sea salt, such as Jacobsen, and freshly ground pepper
Vodka, chilled, for serving (optional)

Steps:

Purée tomatoes, celery, and 1 cup beet juice in a blender until very smooth. Strain through a fine-mesh sieve, pressing on solids to extract all of liquid (you should have about 2 cups); discard solids. Transfer to a pitcher. Stir in remaining 2 cups beet juice, lemon juice, Worcestershire, hot sauce, 1 tablespoon horseradish, and 1/4 teaspoon pepper.
Taste; stir in more horseradish as desired. Cover and refrigerate until cold, about 2 hours, or store in an airtight container up to 5 days (or freeze up to 1 month).
To serve, pour beet mixture into highball glasses filled with ice. Stir 1 1/2 to 2 ounces vodka into each serving (or pour on top as a floater), if using. Garnish with celery stalks, lemon wedges, hot sauce, more pepper, and salt; serve immediately.