American
Virgin Bloody Mary
Tomato juice is sharpened with lemon, horseradish, Worcestershire, celery salt, and hot sauce, then rested cold for a savory alcohol-free brunch drink with measured heat.
4 servings · 12 minutes prep
Ingredients
Seasoned Tomato Base
- 4 cups chilled low-sodium tomato juice
- 1/4 cup fresh lemon juice
- 1 tablespoon Worcestershire sauce, standard versions commonly contain anchovies (fish); use a labeled fish-free Worcestershire-style sauce for vegetarian or vegan service
- 1 1/2 tablespoons prepared horseradish
- 1 teaspoon vinegar-style hot sauce, plus more to taste
- 3/4 teaspoon celery salt
- 1/2 teaspoon freshly ground black pepper
Serve
- 3 cups fresh ice cubes
- 1 lemon, cut into 4 wedges
- 4 slim celery stalks, washed and trimmed
Directions
Build the Seasoning Concentrate
- In a pitcher, whisk 1 cup of the tomato juice with the lemon juice, Worcestershire, horseradish, hot sauce, celery salt, and black pepper until no horseradish clumps remain.
- Gradually whisk in the remaining 3 cups tomato juice. The mixture should be fluid and evenly speckled.
Rest and Rebalance
- Transfer the mixture to a 2-quart glass jar, cover, and refrigerate for 30 minutes. Stir, taste, and add hot sauce by the drop if more chile heat is wanted.
- If the mix tastes flat, add lemon juice 1 teaspoon at a time; do not correct acidity with extra celery salt.
Ice and Garnish
- Divide the ice cubes among four tall glasses and pour in the mix. Garnish each with one celery stalk and one lemon wedge.
- Serve thoroughly cold before melting ice thins the tomato and spice. Refrigerate unused mix without ice for up to 2 days and stir thoroughly before pouring.
