Bloody Mary

Robert Aikens, The Peacock, The William, New York CIty - June 2014

This desk won the Most Magnificent Mary Bloody Mary contest.

  • 1 cucumber, peeled and deseeded
  • 6 Tbsps. Redpack® tomato paste
  • 12 1/2 cups (100 oz.) Sacramento Tomato Juice
  • 4 1/4 cups (34 oz.) Finlandia vodka
  • 2 Tbsps. plus 2 tsps. Tabasco®
  • 12 Tbsps. Worcestershire sauce
  • 13 1/2 oz. lemon juice
  • 2 tsps. black pepper, freshly ground
  • 2 Tbsps. celery salt
  • 2 Tbsps. plus 2 tsps. Old Bay® seasoning
  • 1/2 cup creamed horseradish
  • 3 Tbsps. horseradish, grated
  • celery stick (for garnish)
  • pickles, sliced into 1/4 spears (for garnish)
  • olives (for garnish)
  • cherry tomatoes (for garnish)
  • lemon slices (for garnish)

Place cucumber, tomato paste, and 4 cups tomato juice in a blender; puree until smooth; pour into a bowl; whisk in remaining ingredients; garnish with celery stick and pickle spear on a pick spike with olives, cherry tomato, and lemon slice.