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By Root 373 0

1. Rinse tomatoes and cut into quarters. Discard cap and seeds from bell pepper and cut into 2-inch pieces. Rinse celery and cut into 2-inch lengths. Peel lemon.

2. Push tomatoes, bell pepper, celery, and lemon through the juicer, and process until juiced. Pour juice into a pitcher, and add Worcestershire sauce, horseradish, soy sauce, hot pepper sauce, and vodka (if used). Stir well and pour juice into two glasses over ice cubes.

3. Serve immediately, garnished with celery sprigs if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, peel lemon, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add additional ingredients along with vegetables.

Pulp Tidbits

While it was popularized at the King Cole Bar at New York’s St. Regis Hotel in the 1920s, the Bloody Mary was actually born in Paris at Harry’s New York Bar. Ferdinand Petiot, the bar-tender, concocted it for some American clients. When he was hired by the St. Regis, he brought the drink with him.

Jalapeño Mary

8 ripe tomatoes

1 carrot

1½2 red bell pepper

1 jalapeño or serrano chili pepper

¼ lime

1 garlic clove

1 TB. Worcestershire sauce

2 tsp. Cajun seasoning

2 to 3 oz. vodka (optional)

Ice cubes

2 red pepper slices for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

246 calories

18 calories from fat

2 g fat

0 g saturated fat

5 g protein

34 g carbohydrates

1. Rinse tomatoes and quarter. Scrub carrot, discard tops, and cut into 2-inch lengths. Rinse red pepper and chili pepper, and discard cap and seeds. Peel lime.

2. Push tomatoes, carrot, bell pepper, chili pepper, lime, and garlic clove through the juicer, and process until juiced. Pour juice into a pitcher and add Worcestershire sauce, Cajun seasoning, and vodka (if used). Stir well and pour juice into two glasses over ice cubes.

3. Serve immediately, garnished with red pepper slices if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from lime, peel garlic, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add Worcestershire sauce, Cajun seasoning, and vodka along with other ingredients.

Liquid Lingo

Cajun seasoning is a newcomer to the pre-mixed herb and spice blends. There is no one definition of the blend, although all are boldly flavored. Most contain onion, garlic, paprika, cayenne, and thyme.

Spicy Carrot Cocktail

3 carrots

3 tomatoes

2 celery ribs

1½2 red bell pepper

1 jalapeño or serrano chili

¼ lemon

2 to 3 oz. vodka (optional)

2 tsp. ground cumin

Ice cubes

2 carrot sticks for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

203 calories

9 calories from fat

1 g fat

0 g saturated fat

3.5 g protein

23 g carbohydrates

1. Scrub carrots, discard tops, and cut into 2-inch lengths. Rinse tomatoes and cut into quarters. Rinse celery and cut into 2-inch lengths. Rinse bell pepper and jalapeño pepper, and discard cap and seeds. Peel lemon.

2. Push carrots, tomatoes, celery, bell pepper, jalapeño pepper, and lemon through the juicer, and process until juiced. Pour juice over ice cubes into two glasses, and stir 1 to 1½ ounces vodka (if used) and 1 teaspoon ground cumin into each.

3. Serve immediately, garnished with carrot sticks if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, remove lemon seeds, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add vodka and cumin along with other ingredients.

Juicy Jive

It’s common to see jalapeño and serrano chilies given as recipe options in the same quantity, although serrano peppers are much smaller. They are also much hotter, so the larger jalapeño and the small serrano produce the same amount of heat.

Cape Cod Cocktail

2 grapefruit

1 orange

½ cup fresh cranberries