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Balsamic Bloody Mary

Balsamic Bloody Mary

These balsamic bloody marys are the perfect brunch cocktail. You can make the mix up to a few days in advance.
Servings 6
Author Turnip the Oven

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 can tomato juice 46-ounce, about 6 cups
  • Juice of one large lime
  • 3 teaspoons horseradish
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1 1/2 teaspoons hot sauce I like Tabasco
  • 3 large stalks celery chopped
  • Ice
  • 1 1/2 cups vodka
  • Lime wedges celery stalks, and olives, to garnish

Instructions

  1. In a small saucepan, simmer the balsamic vinegar over medium-low heat until it has reduced to 1/4 cup, about 5 minutes.
  2. In a large pitcher, combine 2 tablespoons of the reduced balsamic vinegar, tomato juice, lime juice, horseradish, Worcestershire sauce, celery salt, and hot sauce.
  3. Place the chopped celery stalks in a food processor and pulse until coarsely ground. Add about 1 cup of the tomato mixture and process until pureed. Pour the celery mixture back into the pitcher with the rest of the tomato juice mixture.
  4. To make each drink, fill a glass with ice. Add 1/4 cup of vodka and top with the bloody mary mix. Drizzle with a little of the remaining balsamic vinegar. Garnish with a lime wedge, celery stalk, and olives.