A Pitcher Of Bloodies

• A Pitcher of Bloodies
• 1/2 cup celery leaves
• 1 clove garlic, peeled and gently crushed
• Coarse sea salt
• 12 ounces vodka
• 24 ounces tomato passata, or best quality tomato juice
• 2 ounces freshly squeezed lemon juice
• 1 ounce freshly squeezed lime juice
• 3 tablespoons balsamic vinegar
• 2 teaspoons hot sauce, or to taste
• 2 tablespoons freshly grated horseradish, or best quality prepared horseradish
• freshly ground black pepper
• The Garnish Bar

1. Add the celery leaves, garlic, and a pinch of salt to a large measuring cup. Muddle gently, then add the vodka. Continue muddling until the celery leaves release their aroma. Strain, discarding the solids.
2. Pour the passata (or juice, if using) into a pitcher. Pour the infused vodka into the empty bottle, shaking to loosen any passata that is clinging to the inside, then pour it into the pitcher. Add the lemon and lime juices, the balsamic vinegar, the hot sauce, and the horseradish. Stir well, and add another pinch of salt and plenty of fresh black pepper, stirring again to incorporate.
3. Chill for at least 30 minutes, and serve over ice with your favorite garnish(es).
4. I like to give my fellow revelers options, so I set out a variety of garnishes: lemon and lime wedges, fat green olives, tart cornichons, celery stalks, pickled green tomatoes, pickled green beans, cocktail onions, pickled green chile peppers, plus additional hot sauce for those who like a little extra kick in their drink.

bloodies, celery, clove garlic, salt, vodka, tomato passata, freshly squeezed lemon juice, freshly squeezed lime juice, balsamic vinegar, hot sauce, freshly grated horseradish, freshly ground black pepper, bar

Taken from food52.com/recipes/2208-a-pitcher-of-bloodies (may not work)