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The Best Bloody Mary with Mustapha's Harissa


1 ½ 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 tbsp plus 1 ½ tsp Mustapha's Sea Salt

3 tbsp fresh lemon juice

½ tsp celery seeds

6 tbsp Worcestershire sauce

1 tbsp gresh horseradish, grated & peeled

2 tsp black peppercorns, coarsely ground

2 tbsp Mustapha's Harissa

¼ cup Guinness (optional)

3 cups vodka or gin

Ice cubes

Lime wedges

Pickled vegetables (such as okra, green beans, or jalapeños)



Place tomatoes, carrot, beet, fennel bulb, garlic & bay leaf in a large pot. Add enough water just to cover (about 6 cups), and bring to boil.


Reduce heat to medium and simmer uncovered until vegetables are very soft, about 50 minutes.


Discard bay leaf. Add 1 tablespoon Mustapha's Sea Salt and lemon juice. Cool slightly.


Working in batches, puree vegetable mixture in blender until smooth. Add enough water, if needed, to measure 8 cups. Cover and chill.


Grind celery seeds with remaining 1 ½ teaspoons coarse salt in mortar with pestle or in spice grinder.


Add celery-seed salt, Worcestershire sauce, Harissa sauce, horseradish, black pepper, and Guinness, if desired, to vegetable purée.


Cover and chill Bloody Mary mix overnight.


Stir Bloody Mary mix and vodka or gin in large pitcher. Fill tall glasses with ice. Divide Bloody Mary among glasses.


Garnish with lime wedges and pickled vegetables.