Curry-Spiced Bloody Marys

Curry-Spiced Bloody Marys
Bon Appetit/Mitchell Feinberg
Here's An Indian-spiced version of the classic brunch cocktail. Makes 8

Recipe by Gaylie Pirie and John Clark. © 2010 Bon Appétit. Reprinted by permission of Bon Appetit and Conde Nast Digital.

10 cups tomato juice (preferably organic)
1 2/3 cups vodka
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoons plus 2 teaspoons Madras curry powder
2 teaspoons (or more) fine sea salt
1 teaspoon freshly ground black pepper
Crushed ice
Celery sticks (for garnish)

Combine first 6 ingredients in large pitcher. Whisk in 2 teaspoons sea salt and pepper. Season with more salt, if desired. Cover; chill.

DO AHEAD - Can be made 8 hours ahead. Keep chilled. Whisk before serving.

Fill tall glasses with ice. Pour in Bloody Mary mixture. Garnish with celery sticks.

Nutritional Information:
One serving contains the following:
Calories (kcal): 196.5
%Calories from Fat 0.0
Fat (g) 0.0
Saturated Fat (g) 0.0
Cholesterol (mg) 0
Carbohydrates (g) 16.4
Dietary Fiber (g) 2.7
Total Sugars (g) 10.4
Net Carbs (g) 13.7
Protein (g) 2.7

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© 2010 Bon Appétit / Conde Nast Digital. All rights reserved. Reprinted by permission