Frozen Bloody Mary
The recipe for this bloody mary is based on one in the Esquire Drink Book (Harper and Row, 1956).
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Credit: Michael Kraus
8 oz. tomato juice
4 oz. vodka
2 oz. fresh lemon juice
2 fresh celery leaves or flat-leaf
parsley leaves
1 egg white
1 cup cracked ice
Worcestershire, to taste
Kosher salt and freshly
ground black pepper, to taste
1. Combine ingredients in a blender and purée until smooth. Serve in 4 tall daiquiri glasses.
MAKES 4 COCKTAILS
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