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5 from 1 vote
Homemade Bloody Mary - Lauren Kelly Nutrition
Fresh Bloody Mary
Servings: 2 sevings
  • 3 medium ripe organic tomatoes I used heirloom, chopped
  • 1/2 cup organic baby carrots
  • handful basil leaves
  • 1 small onion
  • juice of half lemon
  • 3 ounces quality vodka 1.5 ounces per drink
  • 1/4 teaspoon sea salt
  • dash of freshly ground black pepper
  • 2 dashes sriracha sauce or hot sauce
  • 2 dashes Worcestershire sauce
  • 1 tablespoon prepared horseradish optional
  • fresh celery stalks for garnish
  • olives for garnish
  1. Add tomatoes, carrots, basil and onion to food processor and pulse until chopped.
  2. Scrape sides of processor and pulse again until pureed.
  3. Run the juice through a sieve over a bowl if you'd prefer a smoother texture. Stir until all the pulp and seeds remain.
  4. Add tomato juice to a shaker along with vodka, lemon juice, salt, pepper, sriracha, Worcestershire sauce and horseradish if desired.
  5. Shake for at least 15-20 seconds.
  6. Pour into a cocktail glass onto of ice cubes. Garnish with celery sticks and olives.