Bloody Paradise Recipes

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.

Steps:

• Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes.
• Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.
• Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste.
• To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

Steps:

• In a large pitcher, stir together the tomato juice, clam juice, and lime zest. In a small glass measuring cup, whisk together the lime juice and wasabi powder and add to the pitcher. Stir in the Tabasco, Worcestershire, vodka, 1 teaspoon salt and 1/2 teaspoon pepper.
• Spread the Old Bay Seasoning on a small plate. Moisten the rims of six highball glasses by running a lime wedge around the edge of each glass and dip the rims in the Old Bay Seasoning. Set aside to dry.
• Fill the glasses half full with ice and pour in the Bloody Mary mixture. For each drink, add 2 or 3 olives threaded on a 6-inch skewer, then place one shrimp and one slice of lime on the rim of each glass. Serve cold.

Steps:

• Put the mascarpone in the bowl of a food processor fitted with a metal blade and pulse until smooth. Scrape down the sides of the bowl with a rubber spatula and add the Worcestershire sauce, hot sauce, tomato paste, ketchup, horseradish, lemon zest and juice, salt and celery seeds. Process, scraping down the sides of the bowl as needed, until the dip is smooth, about 1 minute.
• Transfer the dip to a serving bowl and serve with celery sticks for dipping.

Steps:

• Combine all of the ingredients in a highball glass containing ice, stir well, and serve with a celery stick and cherry tomato.
• To substitute mix, add red wine and a dry sherry to the Bloody Mary.

Steps:

• Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
• Fill tall glasses with ice; pour the bloody Mary mix on top.
• If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
• Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.

Steps:

• In a shaker, mix together salt, grains of paradise, tomato juice, lime juice, vinegar and vodka. Shake well. Pour over a glass of ice, and grind more grains of paradise over the glass. Garnish with basil leaves.