In July, the abundance of ripe tomatoes means making your own tomato juice is a breeze, and fresh juice, in turn, means a truly superb rendition of a classic Bloody Mary. With a range in the amounts of horseradish, Tabasco, and lemon juice, you can customize the drinks to your liking. The final flourish, rimming the glasses with sea salt and black pepper, adds a slight tingle to each sip.
Tomato juice, without horseradish, Tabasco, and lemon juice, can be made 1 day ahead and chilled.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 16 drinks
Ingredients
Preparation
Make tomato juice:
Step 1
Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
Assemble drinks:
Step 2
Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice.
Recipe notes
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