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The Hirshon Bloody Mary

  • Total Time: 0 hours


Units Scale
  • The Hirshon Bloody Mary (serves 1)
  • 2 ounces Pomi Strained Tomatoes
  • Or
  • 2 ounces Hirshon Tomato Juice (preferred) made from:
  • 1/2 can Eden Organic Whole Tomatoes, drain and reserve the liquid
  • or Eden Organic Whole Tomatoes w/Basil
  • 1/2 can Eden Organic Diced Tomatoes w/Green Chilies, drain and reserve liquid
  • 1 1/4 cups drained and reserved tomato liquids (combine both)
  • 2 cups unsalted organic tomato juice
  • 1/2 tsp fleur de sel sea salt
  • 1 pinch freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup celery leaves
  • Blend all – let stand at least 1 hour or overnight
  • Blend these in a blender with 2 ounces of tomato juice above:
  • A-1 steak sauce (1/2 tsp)
  • Taste #5 Umami paste (1/2 tsp) – buy it here
  • 1/4 teaspoon beef demiglace
  • Lea & Perrins Worcestershire sauce (1 tsp)
  • Olive liquid from a jar of olives (1 tbsp)
  • Kochujang chili paste (1 tsp)
  • 1 small clove garlic
  • 1/2 teaspoon Beaver hot horseradish
  • 1/4 teaspoon Celery seeds crushed or powder (not salt)
  • Strain above and add to:
  • Grey Goose Vodka or Sake (for morning-after version) that has had one head of roasted garlic steeping in it for 24 hours. (2 oz)
  • Fresh squeezed lemon juice
  • Fresh squeezed lime juice


  1. Use a large 16-20 oz glass. Wet the rim with a piece of fresh lime. Then dip the glass rim into some Old Bay Seasoning. Add ice about half way up. Pour all into glass. Squeeze fresh lemon and lime on top and add a halved lengthwise leafy celery stalk.
  • Prep Time: 0 hours
  • Cook Time: 0 hours