Bloody Mary with Homemade Vegetable Juice

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  • Level: Easy
  • Total: 2 hr 55 min (includes cooling and chilling time)
  • Active: 30 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. 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.