Traditional Balsamic Bloody Mary

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Traditional Balsamic Bloody Mary
Course Drinks
Cuisine American
Servings
People
Ingredients
  • 1/2 cup Paducah Olive Oil's Traditional Balsamic Vinegar
  • 1 can Tomato Juice 46 oz. or about 6 cups
  • 1 large Juice of Lime
  • 3 tsp Horseradish
  • 3/4 tsp Worcestershire sauce
  • 1/2 tsp Celery Salt
  • 1 1/2 tsp Hot Sauce
  • 3 Large Celery Stalks Chopped
  • Ice
  • 1 1/2 Cups Vodka
  • Lime wedges, Celery Salks, and Olives to garnish
Course Drinks
Cuisine American
Servings
People
Ingredients
  • 1/2 cup Paducah Olive Oil's Traditional Balsamic Vinegar
  • 1 can Tomato Juice 46 oz. or about 6 cups
  • 1 large Juice of Lime
  • 3 tsp Horseradish
  • 3/4 tsp Worcestershire sauce
  • 1/2 tsp Celery Salt
  • 1 1/2 tsp Hot Sauce
  • 3 Large Celery Stalks Chopped
  • Ice
  • 1 1/2 Cups Vodka
  • Lime wedges, Celery Salks, 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.
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