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What Makes This Watermelon Bloody Mary Different
There are so many things to love about Molly Baz's upgrade on the classic Bloody Mary drink. For starters, the watermelon Bloody Mary uses over-ripe tomatoes, giving you something to do with that market haul you got last week that’s past its prime. That’s coupled with a healthy amount of watermelon.
But this drink also has the usual trappings of a Bloody Mary, like horseradish, celery and Worcestershire sauce, making it clear that you’re still enjoying a classic drink—it’s just twisted, in the best way possible.
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How to Make a Watermelon Bloody Mary
Start out by chopping up ripe tomatoes, watermelon and celery, and put them in a large freezer bag. Place that in the freezer for about six hours, before tossing your (now-frozen) ingredients in a blender. Follow that with fresh lemon juice, a generous squirt of tomato paste, a few dashes of Worcestershire sauce, hot sauce, salt and pickled hot pepper brine.
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