Here’s a bloody Mary recipe just in time for football Sundays:
1 46-oz can tomato juice
1 garlic clove, minced
½ small avocado
¼ cup Worcestershire sauce
1½ oz lemon juice
1½ tbsp steak sauce
2 tsp cracked pepper
1½ tsp celery salt
1½ tsp hot sauce
1 tsp horseradish
Purée garlic, avocado, and eight ounces of the tomato juice in a food processor or blender until smooth. Add to remaining ingredients in a large pitcher and stir until combined.
This tastes best after sitting overnight to let the flavors combine. So if you have the time, try to make it the night before.
To make a Bloody Mary, fill a 16-ounce glass to the rim with ice and add two ounces (¼ cup) of your favorite vodka. Salting the rim of the glass is optional, but I like to pre-salt a few glasses and set them out. Top with Bloody Mary mix and garnish as you like. Here are some suggestions for your garnish tray:
Celery stalks
Stuffed olives
French cornichons
Pickled white asparagus
Lemon and lime wedges
Pearl onions
Pickled green beans
Cherry tomatoes
Pickled garlic cloves
Pickled pepperoncini peppers
Cooked, peeled shrimp
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