Bloody Martini
Puréed tomatoes, pepper-flavored vodka, and a pimento-stuffed green olive make the perfect hybrid of two bar staples, the Bloody Mary and classic martini. Get the recipe for Bloody Martini ». Michael Kraus

This cocktail is based on one in The Joy of Mixology (Clarkson Potter, 2003) by Gary Regan.

Bloody Martini Bloody Martini
This cocktail is based on one in <em>The Joy of Mixology</em> (Clarkson Potter, 2003) by Gary Regan.
Yield: makes 1 Cocktail


  • 2 large ripe tomatoes
  • 1 12 oz. pepper-flavored vodka
  • 1 oz. vodka
  • 18 tsp. celery seed
  • Pimento-stuffed green olive, for garnish


  1. Purée tomatoes in a blender. Line a sieve with cheesecloth and set over a medium bowl; strain tomato juice.
  2. Add tomato juice, vodkas, celery seed, and 2 cups ice cubes to a cocktail shaker, cover, and shake vigorously until well chilled, about 15 seconds. Strain into a chilled martini glass and garnish with olive.