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



Bloody Mary
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

  1. 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.
  2. In a large pitcher, combine the rest of the ingredients except the vodka.
  3. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube.
  4. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture.
  5. Add the vodka and chill.
  6. Serve in tall glasses over ice with a stick of celery.

Serves 6