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Bloody Mary

Bloody Mary in glass with celery
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Serves 4| Hands-On Time: | Total Time:


  • 3 cups tomato juice
  • 3/4 cup (6 ounces) vodka
  • 1/3 cup fresh lemon juice
  • 1 to 2 tablespoons prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 1 to 2 teaspoons hot sauce (such as Tabasco)
  • 1/2 teaspoon celery salt
  • 4 pepperoncini peppers plus 1 tablespoon of the brine
  • black pepper
  • 4 stalks celery


  1. In a large pitcher, combine the tomato juice, vodka, lemon juice, horseradish, Worcestershire, hot sauce, celery salt, pepperoncini brine, and ¼ teaspoon black pepper. Serve over ice with the celery stalks and pepperoncini.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 152
  • Fat 0g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 884mg
  • Protein 2g
  • Carbohydrate 11g
  • Sugar 7g
  • Fiber 2g
  • Iron 1mg
  • Calcium 28mg
What does this mean? See Nutrition 101 .

Quick Tip

Square One Vodka
The Bloody Mary can be refrigerated up to 6 hours in advance. Without the vodka, the tomato juice mixture can be refrigerated up to 1 day in advance.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.