Ingredients

• 1½ lb plum tomatoes, coarsely chopped
• 1 large carrot, peeled, coarsely chopped
• 1 large golden beet, peeled, coarsely chopped
• 1 small fennel bulb, trimmed, coarsely chopped
• 1 large garlic clove, chopped
• 1 bay leaf
• 1 Tb + 1½ tsp coarse kosher salt
• 3 Tb fresh lemon juice
• ½ tsp celery seeds
• 6 Tb Worcestershire sauce
• 1 Tb hot pepper sauce
• 1 Tb grated peeled fresh horseradish
• 2 tsp coarsely ground whole black peppercorns
• 1 tsp hot chili sauce, such as sriracha
• ¼ C Guinness, optional
• 3 C vodka or gin
• Ice cubes
• Lime wedges
• Pickled vegetables, such as okra, green beans, or jalapeños

Instructions

Step 1

1. Place first 6 ingredients in large pot. Add enough water just to cover (about 6 C).
2. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are very soft, about 50 minutes.
3. Discard bay leaf. Add 1 Tb coarse salt and lemon juice; cool slightly.
4. Working in batches, puree vegetable mixture in blender until smooth
5. Add enough water, if needed, to measure 8 C. Cover and chill.
6. Grind celery seeds with remaining 1½ tsp coarse salt in mortar with pestle or in spice grinder.
7. Add celery-seed salt, Worcestershire sauce, hot pepper sauce, horseradish, black pepper, hot chili sauce, and Guinness, if desired, to vegetable puree.
8. Cover and chill Bloody Mary mix overnight.

Step 2

1. Stir Bloody Mary mix and vodka or gin in large pitcher
2. Fill tall glasses with ice
3. Divide Bloody Mary among glasses. Garnish with lime wedges and pickled vegetables.