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Rye’s Bloody Mary
(Makes 1 quart)
Bloody Mary Mix
2 cups good-quality canned tomatoes, such as San Marzano, with juice
1/2 cup Hot Sauce
1/4 cup BBQ Sauce
2 1/2 tablespoons prepared fresh horseradish
1 1/2 tablespoons Worcestershire sauce
10 cloves garlic, peeled and smashed
3 shallots, peeled and diced
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons white distilled vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
Serving
Celery salt (1/4 teaspoon per serving)
Vodka, such as Tito’s (1 1/2 ounces per serving)
Ice cubes
Celery sticks, washed and trimmed, for garnish
Other optional garnishes: pearl onions, cherry peppers, blue cheese-stuffed olives, bacon
Place the tomatoes, hot sauce, barbecue sauce, horseradish, Worcestershire sauce, garlic, shallots, lemon juice, white vinegar, celery salt, and kosher salt in a blender. Blend on high speed until the mixture is smooth. Transfer the mixture to an airtight container and keep chilled until ready to use, up to 2 weeks.
To serve, rim a pint glass with 1/4 teaspoon celery salt. Add 1 1/2 ounces of vodka to the glass and fill with Bloody Mary mix. Stir together and top with ice. Add a celery stick to the glass and top with desired garnish(es).
Photo credit to Bonjwing Lee