FRESH BLOODY MARY MIX
PHOTO BY MICHAEL PIAZZA/STYLED BY EMMET KELTY
10 “seconds” tomatoes, medium size
2 tablespoons prepared horseradish
3 dashes Worcestershire sauce
10 dashes Tabasco (I love green Tabasco)
1 ounce lemon juice
1 teaspoon black pepper
1 teaspoon salt
Remove the tomato cores and purée in a blender, then pass through a large sieve to remove the skins and seeds. Add spices to taste. This makes about 4 drinks.
With Bloody Marys I often prefer fortified wine to vodka. I really love Spanish oloroso sherry, but you could also use gin or even tequila. Add 1 ounce of your preferred alcohol over ice, and top with your farm-fresh mix. Add a piece of celery for garnish and you have the freshest Bloody Mary your friends will have ever had. This will last for a few days, but if you want it to last a week or 2, add a touch of sugar to help preserve it.
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