Let's make a bloody mary!
Shaker with a strainer
Blender and a sieve
Most people use tomato juice when they make fresh Bloody Marys. No, let's be honest, most people use the Bloody Mary mix you see in the drink aisle at the store. Well, most people use vodka too, but that's not happening on this here blog. I decided to make fresh, fresh Bloody Marys using actual tomatoes.
Stick the tomatoes, half a rib of celery, 1/2 tsp celery salt, 1 tsp Worcestershire sauce, a couple dashes of Tabasco, juice of half a small lemon, a couple parsley sprigs, and a scant 1/2 tsp horseradish into a blender. Blend it. Go ahead. Now strain the juice from the pulp using your sieve. Taste the blend and see if it needs more salt, etc., and then pour into a shaker with ice inside it. Shake it. Go ahead. Pour it through the strainer into a highball glass. Garnish with lemon and celery rib.
That's a tall glass of Bloody.
Now that I've gone through the effort of making my own tomato juice? Meh. I don't think it's worth it. In fact, it was kind of not that great.
Alright, it was bad.
Unless you have a pile of tomatoes lying around you need to use up, just use bottled juice (GASP.) I noticed that when I made my own juice the mocktail separated. Bottled juice is cooked to prevent all that jazz, plus it tastes better. Bloodys are notoriously editable; add in ingredients, take them away, it doesn't matter, it's all in good fun: beef bouillon, lime, more horseradish, extra Tabasco, whatever.
What do you put in your bloody mary?