Bloody Marys
The trick to a good bloody mary is lots of lemon juice and tabasco. Keep the vodka in the freezer and ensure the tomato juice is icy cold. You can make the tomato juice base in advance and chill overnight until needed. To make virgin bloody marys, just leave out the vodka.
Ingredients
| 8 cups | Tomato juice, chilled |
| 2 Tbsp | Worcestershire sauce |
| 2 Tbsp | Lemon juice, or more to taste |
| 2 tsp | Celery salt |
| 1 tsp | Salt |
| 1 tsp | Ground black pepper |
| 1 dash | Hot chilli sauce, such as Tabasco, to taste |
| 1 cup | Vodka, chilled (you may want another ½ cup) |
| 2 large handfuls | Ice, to serve |
| 10 | Celery stalks, to serve |
| 10 slices | Lemons, to serve |
Directions
- Combine all ingredients except vodka in a large jug and chill until needed. Just before serving, stir in the chilled vodka.
- Serve over lots of ice and garnish each glass with a celery stick and a slice of lemon.
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95).
http://www.bite.co.nz/recipe/14467/Bloody-Marys/
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