Stuffed Bloody Mary

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  • Level: Easy
  • Total: 4 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: 4 servings
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Celery-Tomato Ice Cubes:

16 ounces celery juice

4 ounces tomato juice 

Bloody Mary:

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


  1. Special equipment: silicone ice molds for making long, thin ice cubes/sticks
  2. 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.
  3. 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.
  4. 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.
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