Bloody Mary Ala Ina Garten - cooking recipe

Ingredients

2 -3 large celery ribs, from heat and with leaves, extra for garnish
36 ounces tomato juice, chilled (recommend Sacramento brand)
2 teaspoons prepared horseradish, for added heat
1 teaspoon yellow onion, grated
1 lemon, juice of
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes Tabasco sauce
1 1/2 cups vodka

Preparation

In a food processor fitted with a steel blade: puree: celery, horseradish, onion, lemon juice, Worcestershire, celery salt, kosher salt, Tabasco.
Chill for several hours or overnight.
Pour tomato juice and Bloody Mary mixture into a glass pitcher, add vodka and stir to combine.
Rim the glass with sea salt or celery salt for an added twist & garnish.
Serve over ice with celery stalk for garnish.