STUFFED BLOODY MARY

Stuffed Bloody Mary image

Provided by Geoffrey Zakarian

Time 4h10m

Yield 4 servings

Number Of Ingredients 13

16 ounces celery juice
4 ounces tomato juice
Lemon wedges, for rimming and garnish
Celery salt, for rimming
16 ounces tomato juice
8 ounces vodka
2 tablespoons prepared horseradish
1 tablespoon whole-grain mustard
8 dashes hot sauce, such as Tabasco
8 dashes Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lemon
Celery stalks with leaves, for garnish

Steps:

Special equipment: silicone ice molds for making long, thin ice cubes/sticks
For the celery-tomato ice cubes: Combine the celery juice and tomato juice in a pitcher. Pour into silicone ice molds for making long, thin ice cubes. Transfer the molds to the freezer until the ice cubes are frozen. Put 4 highball glasses in the freezer until well chilled.
For the bloody Mary: Wet the rim of each highball glass with a lemon wedge. Put some celery salt on a plate and crust the rim of each glass with it.
Combine the tomato juice, vodka, horseradish, mustard, hot sauce, Worcestershire sauce, black pepper and lemon juice in a pitcher and stir. Pour into the rimmed glasses, add one long ice cube to each and garnish with a celery stalk and lemon wedge.