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Blended Bloody Mary

Film producer Laurie McQuillan mixes up a spicy blended Bloody Mary that gets its bright flavor from fresh lemon juice and a surprise ingredient: beet horseradish. Fragrant purple basil garnish adds a peppery, anise flavor to the mix.

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Ingredients

32 ounces Campbell’s organic tomato juice

2 1/2 ounces Bubbies beet horseradish (or regular horseradish if hard to find)

Juice of 1 lemon

1 1/2 tablespoons Cholula sauce

4 tablespoons Worcestershire sauce

Salt and pepper, to taste

1/2 teaspoon celery salt

1 1/2 cups vodka

Purple basil (optional)

Directions

In a large pitcher, combine all ingredients except purple basil. Pour mixture into food processor and blend. Return to pitcher. Chill. Serve in tall glasses over ice with a sprig of purple basil.

Makes about 6 drinks

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