Bloody Mary Martinis

Bloody Mary Martinis
Photo by Ann Stratton


  • 1 medium-sized piece fresh horseradish
  • 1 pint vodka
  • 20 black peppercorns
  • 5 cups ripe tomatoes
  • 4 celery stalks
  • ½ teaspoon celery salt

Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours. Purée tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt. Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake. Strain into martini glass. Garnish with c...

View full recipe at Epicurious


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