Our Zuni Street Bloody Mary

Inspired by the Gallop Cafe Bloody Mary 

{ fun fact, Zuni Street used to be Gallop Street }

Ingredients

nocoupons

• 3 large stalks celery from the heart, including leaves, plus extra for serving
• 36 ounces tomato juice, such as Sacramento  {I used V8 Low Sodium}
• 2 teaspoons prepared horseradish
• 1 teaspoon grated yellow onion
• 1 lemon, juiced
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon celery salt
• 1/4 teaspoon kosher salt
• 12 dashes hot sauce (recommended: Tabasco), or to taste
• 1 1/2 cups vodka
• Your favorite bloody mary garnishes

Directions

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. (I made them individually instead of adding the vodka to the pitcher) Serve in tall glasses over ice with a stick of celery and garnish to taste. I use pepperoncinis, olives, and dill pickles.

Recipe adapted from Ina Garten