Name: Stuffed Bloody Mary
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H10M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

On Tonight

Stuffed Bloody Mary

Celery-Tomato Ice Cubes:

Bloody Mary:

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