Virgin Marys

  • 3 stalks celery from the heart, including leaves, plus extra for serving
  • 2 tsp prepared horseradish
  • 1 tsp chopped shallot
  • Dash Worcestershire sauce
  • 1 tsp celery salt
  • 1 tsp salt
  • 12 dashes Tabasco, or to taste
  • 2 limes, juiced
  • 1 (1.5L) bottle tomato juice
1) Cut the celery into large cubes, including the leaves, and puree in the bowl of a food processor fitted with the steel blade.

2) Add the horseradish, shallot, Worcestershire sauce, celery salt, salt, Tabasco and lime juice and process until smooth.

3) Pour the mixture into a large pitcher, add the tomato juice, and stir. Pour into tall glasses and serve each with the top half of a celery stalk.

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