Name: Bloody Mary Shooters
Ingredients: 3 stalks celery, cut into 2-inch pieces; 6 cups tomato juice; ¼ cup fresh lemon juice (from 2 to 3 lemons); 3 tbsp lightly packed grated peeled fresh horseradish; 2 tbsp Worcestershire sauce; 1 tsp celery salt; 2 tsp hot sauce, such as Tabasco; Freshly ground pepper; Black lava salt and coarsely ground black pepper, for rim; 1 lemon wedge; 2 oz black vodka, such as Blavod; 2 small stalks celery, for garnish

Rating

Yields1 Serving

3 stalks celery, cut into 2-inch pieces

6 cups tomato juice

¼ cup fresh lemon juice (from 2 to 3 lemons)

3 tbsp lightly packed grated peeled fresh horseradish

2 tbsp Worcestershire sauce

1 tsp celery salt

2 tsp hot sauce, such as Tabasco

Freshly ground pepper

Black lava salt and coarsely ground black pepper, for rim

1 lemon wedge

2 oz black vodka, such as Blavod

2 small stalks celery, for garnish

Pulse celery in a food processor until finely chopped. Add 2 cups tomato juice and puree until smooth. Transfer to a pitcher and stir in remaining 4 cups tomato juice, lemon juice, horseradish, Worcestershire, celery salt, hot sauce, and pepper. Cover and refrigerate at least 12 hours and up to 2 days.

Stir together equal parts salt and pepper on a small plate. Rub lemon wedge around the rims of two double shot (3-ounce) glasses. Dip rims into salt and pepper mixture.

Pour 2 ounces Bloody Mary mix into bottom of each glass (reserve remaining Bloody Mary mix for another use). Holding a spoon upside down over the top of the glass, slowly pour 1 ounce vodka over spoon into each glass (vodka should sit on top of Bloody Mary mix and create a layer of black). Garnish with celery.

Ingredients