The Best Bloody Mary

Total Time: 11 hrs Preparation Time: 1 hr Cook Time: 10 hrs

Ingredients

• Servings: 12
• 1 1/2 lbs plum tomatoes, coarsely chopped
• 1 large carrot, peeled, coarsely chopped
• 1 large golden beet, peeled, coarsely chopped
• 1 small fennel bulb, trimmed, coarsely chopped
• 1 large garlic clove, chopped
• 1 bay leaf
• 1 tablespoon coarse kosher salt
• 1 1/2 teaspoons coarse kosher salt
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon celery seed
• 6 tablespoons worcestershire sauce
• 1 tablespoon hot pepper sauce
• 1 tablespoon grated peeled fresh horseradish
• 2 teaspoons coarsely ground whole black peppercorns
• 1 teaspoon hot chili sauce (such as sriracha)
• 1/4 cup guinness stout (optional)
• 3 cups vodka or 3 cups gin
• ice cube
• lime wedge
• pickled vegetables (such as okra, green beans, or jalapenos)

Recipe

• 1 place first 6 ingredients in large pot.
• 2 add enough water just to cover (about 6 cups).
• 3 bring to boil; reduce heat to medium and simmer uncovered until vegetables are very soft, about 50 minutes.
• 4 discard bay leaf; add 1 tablespoon coarse salt and lemon juice; cool slightly.
• 5 working in batches, puree vegetable mixture in blender until smooth.
• 6 add enough water, if needed, to measure 8 cups.
• 7 cover and chill.
• 8 grind celery seeds with remaining 1 1/2 teaspoons coarse salt in mortar with pestle or in spice grinder.
• 9 add celery-seed salt, worcestershire sauce, hot pepper sauce, horseradish, black pepper, hot chili sauce, and guinness, if desired, to vegetable puree.
• 10 cover and chill bloody mary mix overnight.
• 11 stir bloody mary mix and vodka or gin in large pitcher.
• 12 fill tall glasses with ice.
• 13 divide bloody mary among glasses.
• 14 garnish with lime wedges and pickled vegetables.