The Best Bloody Mary - cooking recipe

Ingredients

1 1/2 lbs plum tomatoes, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 large golden beet, peeled, coarsely chopped
1 small fennel bulb, trimmed, coarsely chopped
1 large garlic clove, chopped
1 bay leaf
1 tablespoon coarse kosher salt
1 1/2 teaspoons coarse kosher salt
3 tablespoons fresh lemon juice
1/2 teaspoon celery seed
6 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
1 tablespoon grated peeled fresh horseradish
2 teaspoons coarsely ground whole black peppercorns
1 teaspoon hot chili sauce (such as sriracha)
1/4 cup Guinness stout (optional)
3 cups vodka or 3 cups gin
ice cube
lime wedge
pickled vegetables (such as okra, green beans, or jalapenos)

Preparation

Place first 6 ingredients in large pot.
Add enough water just to cover (about 6 cups).
Bring to boil; reduce heat to medium and simmer uncovered until vegetables are very soft, about 50 minutes.
Discard bay leaf; add 1 tablespoon coarse salt and lemon juice; cool slightly.
Working in batches, puree vegetable mixture in blender until smooth.
Add enough water, if needed, to measure 8 cups.
Cover and chill.
Grind celery seeds with remaining 1 1/2 teaspoons coarse salt in mortar with pestle or in spice grinder.
Add celery-seed salt, Worcestershire sauce, hot pepper sauce, horseradish, black pepper, hot chili sauce, and Guinness, if desired, to vegetable puree.
Cover and chill Bloody Mary mix overnight.
Stir Bloody Mary mix and vodka or gin in large pitcher.
Fill tall glasses with ice.
Divide Bloody Mary among glasses.
Garnish with lime wedges and pickled vegetables.