Most Bloody Marys are just flavored tomato juice and vodka; I like mine with lots of flavor and texture. Puréed fresh celery and lemon juice give this classic drink extra bite.

3 large celery stalks, plus additional stalks for serving
3 teaspoons prepared horseradish
2 teaspoons grated yellow onion
½ cup freshly squeezed lemon juice (3 lemons)
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
½ teaspoon Tabasco, or to taste
1 (46-ounce) can Sacramento tomato juice
2 cups vodka

Cut the celery in large dice, including the leaves, and purée in the bowl of the food processor fitted with a steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and purée it again. Pour the tomato juice into a 2½-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.

Copyright © 2006 by Ina Garten. All rights reserved.