Stuffed Bloody Mary

By Joelene

Special equipment: silicone ice molds for making long, thin ice cubes/sticks

Ingredients

• Celery-Tomato Ice Cubes:
• 16 ounces celery juice
• 4 ounces tomato juice
• Bloody Mary:
• Lemon wedges, for rimming and garnish
• Celery salt, for rimming
• 16 ounces tomato juice
• 8 ounces vodka
• 2 tablespoons prepared horseradish
• 1 tablespoon whole-grain mustard
• 8 dashes hot sauce, such as Tabasco
• 8 dashes Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• Juice of 1/2 lemon
• Celery stalks with leaves, for garnish

Preparation

Step 1

For the celery-tomato ice cubes: Combine the celery juice and tomato juice in a pitcher. Pour into silicone ice molds for making long, thin ice cubes. Transfer the molds to the freezer until the ice cubes are frozen. Put 4 highball glasses in the freezer until well chilled.

For the bloody Mary: Wet the rim of each highball glass with a lemon wedge. Put some celery salt on a plate and crust the rim of each glass with it.
Combine the tomato juice, vodka, horseradish, mustard, hot sauce, Worcestershire sauce, black pepper and lemon juice in a pitcher and stir. Pour into the rimmed glasses, add one long ice cube to each and garnish with a celery stalk and lemon wedge.