Classic Bloody Mary

1. 1

   Place 1/2 cup freshly squeezed lemon juice in a blender. Add half of 1 (46- to 48-ounce) bottle or can tomato juice, 3/4 cup Worcestershire sauce, 1/2 cup prepared horseradish, 2 teaspoons hot sauce, 1 teaspoon celery seeds, and 1/4 teaspoon kosher salt. Blend on high until smooth, about 1 minute.

2. 2

   Pour into an 8-cup or larger pitcher (or 10-cup pitcher if making a pitcher drink) and stir in the remaining tomato juice. Cover and refrigerate for at least 1 hour or ideally overnight. Meanwhile, refrigerate 2 cups vodka.

   60 min
3. 3

   Taste the bloody Mary mix and season with more kosher salt and more hot sauce as needed (or serve the hot sauce on the side).

4. 4

   To serve individual Bloody Marys: Fill a Collins glass halfway with ice. Pour 2 ounces vodka over the ice. Top with about 6 ounces of the Bloody Mary mix and stir until just combined. Garnish with a celery stalk and pimento-stuffed olives and a lemon wedge speared with a toothpick.

5. 5

   For a pitcher drink: Add all of the vodka to the pitcher and stir to combine. Pour into ice-filled glasses, stirring the drink before each pour (the tomato mixture and vodka may separate as they sit). Garnish each drink with a celery stalk and pimento-stuffed olives and a lemon wedge speared with a toothpick.

Recipe Notes

1. 6

   Make ahead: The Bloody Mary base can be made up to 4 days in advance and refrigerated. Stir before serving.Storage: Leftovers can be refrigerated in a covered pitcher for up to 4 days. Stir before serving.