After a long night of New Year's Eve parties, there is only one thing that will make guests feel better: Bloody Marys. Nothing beats the classic hangover drink's power to make a headache disappear. If there is leftover champagne, mix it with orange juice for mimosas. Have lots of sparkling and still water on hand, and make a refreshing nonalcoholic water cocktail with pineapple and rosemary. For these recipes,


Bloody Mary
From Ina Garten

3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka

  1. Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced.
  2. In a large pitcher, combine the rest of the ingredients except the vodka.
  3. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube.
  4. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture.
  5. Add the vodka and chill.
  6. Serve in tall glasses over ice with a stick of celery.

Serves 6

Pineapple Rosemary Water
Modified from Everyday With Rachael Ray magazine

4 sprigs fresh rosemary
2 cups fresh pineapple chunks
sparkling water
Ice cubes

  1. In a saucepan, bring 2 cups water to a boil with 3 sprigs rosemary.
  2. Remove from the heat, add the pineapple, sparkling water, and refrigerate for several hours for the flavors to meld.
  3. Discard the rosemary sprigs and transfer the drink to a pitcher filled with ice. Garnish with the remaining fresh rosemary sprig.

Serves 4.