Bloody Mary

• 3 1/2 lb. beefsteak tomatoes
• 1/2 c. seafood cocktail sauce
• 1/4 c. Worcestershire sauce
• 1 1/2 tsp. Worcestershire sauce
• 1/4 c. fresh lemon juice
• 3 tbsp. grated horseradish
• 10 dash Tabasco
• 1 1/2 tsp. kosher salt
• 1 1/2 tsp. Freshly ground pepper
• 1 1/2 tsp. celery salt
• ice
• 12 oz. vodka
• 6 stalk celery

1. Puree tomatoes in a food processor until liquefied.
2. Strain through a fine sieve into a large pitcher, pressing all juice from pulp.
3. Discard pulp and stir in all remaining ingredients except ice, vodka, and celery.
4. Fill each glass with ice, 2 ounces vodka, and about 3/4 cup of mix; stir to combine.
5. Garnish with celery.Nutritional information is based on 1 cocktail.

beefsteak tomatoes, cocktail sauce, worcestershire sauce, worcestershire sauce, lemon juice, horseradish, tabasco, kosher salt, freshly ground pepper, celery salt, vodka, celery

Taken from www.delish.com/recipefinder/bloody-mary-recipe-clv0910 (may not work)