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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Stuffed

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Total:: 4 hr 10 min
Active:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

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.

My Private Notes

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