From the Bar: The Beety Mary
You guys. I have seen the light and it’s beet red with pickled garnish.
Most days I wake up and make fresh juice to jumpstart the day – it’s my morning coffee. I love how it makes me feel and it sets a good healthy tone for the rest of my day. I’ve been intrigued by the thought of making a beet cocktail since I saw this Beetnik Martini in the March issue of Bon Appetite. So I had a lightbulb moment the other morning while I was juicing. Beet juice bloody mary. Of course.
This cocktail packs a serious serving of raw veggies. It’s booze your mom would want you to drink. And it’s booze I want me to drink. Plus it was uh-mazing! Boozy? Healthy? Delicious? Yeah, I can get behind this.
p.s. have a fun weekend!! I’ll be in the desert working on my tan and drinking a few of these guys (packing my juicer! Yes, I’m crazy! But also awesome!)-xo
Makes about 32 oz.
- For the juice:
- 2 large beets – peel on, greens removed
- 1 bunch kale (6-8 stems)
- 4 carrots
- 6 medium celery stalks
- 1 whole lemon (peel on)
- 1 whole tangerine or small orange (peel on)
For the cocktail:
- 2 teaspoons prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon celery salt (plus more for rimming the glass)
- 1/4 teaspoon kosher salt
- 12 dashes tabasco (or other hot sauce)
- 1 cup vodka
- Pickled garnishes
Make juice and pour into a large pitcher. Add the rest of the ingredients and stir well. Rim four glasses with celery salt, fill with ice and top with juice mix. Adjust seasoning as desired. Garnish with lemon, lime, pickled veggies, tomatoes, or whatever you heart desires. BOTTOMS UP!!!