Grilled Bloody Mary
Grilled Bloody Mary is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Light a grill and set it up for direct heat or preheat a grill pan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLight a grill and set it up for direct heat or preheat a grill pan.
Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes.
Grill 3 of the celery stalks, turning occasionally, until the leaves are dark brown or black and the stalks are blistered in spots, 5 to 6 minutes.
Grill the remaining 4 celery stalks just until the leaves are singed, about 1 minute.
Transfer the tomatoes and fully grilled celery stalks to a food processor and let cool slightly.
Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons.
Add the Worcestershire, horseradish, sugar, 1 ½ teaspoons of salt and ½ teaspoon black pepper to the processor and process until as smooth as possible.
Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix.
Season the mix with more lemon juice, salt and pepper, if desired.
For each drink: In an ice-filled cocktail shaker, combine ½ cup Bloody Mary mix with 2 ounces of vodka; close and shake well.
Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Sriracha, for seasoning.
Fill the cocktail shaker with clean ice before making each drink.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.