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