To celebrate Father's Day, I'm heading off to the race track with my dad. I'm packing a lunch with classic picnic foods: sandwiches, macaroni salad, and cream cheese brownies. An all-American menu calls for an equally classic cocktail, and since the races start relatively early (at noon), a big batch of bloody marys are the perfect choice to get things started. My dad loves a good bloody mary and we like to garnish ours with olives. For later in the afternoon, I'll have several coolers filled with beer and a Spanish Rioja Rose by El Coto as a wine option. Another cooler will be filled with plenty of bottled water and soda. To take a look at the ultimate bloody mary, made with pureed celery, please read more
From Ina Garten
3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka
- 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.