Name: Bloody Mary with Homemade Vegetable Juice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 4 servings
Ingredients: 4 very ripe beefsteak tomatoes, cored and diced; 1 cup diced carrots; 1 cup diced celery, plus stalks for garnish; 1/2 cup diced beets; 2 tablespoons Worcestershire sauce; 1 teaspoon kosher salt; 1/4 teaspoon cracked black pepper; 8 leaves flat-leaf spinach; 3 leaves kale; 1 small bunch watercress; 2 tablespoons chopped flat-leaf parsley; Pinch chile de arbol powder; 1 to 1 1/2 cups vodka, cold; 1 teaspoon celery salt, plus for garnish; 2 to 3 tablespoons prepared horseradish; Hot sauce

Directions

Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes.
Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.
Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste.
To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.

Bloody Mary with Homemade Vegetable Juice

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