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Very bloody mary

Very bloody mary
Francine Orr/ Los Angeles Times

Conveniently in time for Halloween, the Hoxton Street Monster Supplies shop — this is an actual shop in London — has come out with “The Monster’s Cookbook,” with 70 “everyday recipes for the living, dead and undead.” Yes, this is ... Read more

Total time: 15 minutes | Serves 4
  • 2 cloves garlic, chopped
  • 2 celery stalks, chopped, plus extra with leafy tops to serve, divided
  • 1 tablespoon chopped onion
  • 1 pound ripe tomatoes, chopped
  • 1 ¼ cups tomato juice
  • Juice of 2 limes
  • 1 teaspoon celery salt
  • 2 to 3 tablespoons Worcestershire sauce
  • 4 ounces vodka, optional
  • Tabasco sauce, to taste
  • Lime wedges, to serve

Step 1In a food processor or blender, combine the garlic, chopped celery, onion, tomato, tomato juice, lime juice, celery salt and Worcestershire sauce and puree until smooth. Press the mixture through a fine sieve. This makes a generous 2 ½ cups mix.

Step 2Add the vodka, if using, and Tabasco sauce to taste and pour into 4 glasses with ice. Serve with leafy sprigs of celery and lime wedges.

Note: Adapted from a recipe in “The Monster’s Cookbook.”


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