Bloody Mary

By junerodgers

Everyone seems to have a preference when it comes to a Bloody Mary—whether it’s the brand of tomato juice or how much celery salt and Tabasco to use. This recipe is nicely balanced, though by all means add or subtract to your liking. We also discovered that it’s worth buying new horseradish: If the jar in your refrigerator looks brownish or dry, it has been in there too long and will taste very bitter.

Ingredients

• 4 cups chilled tomato juice
• 9 oz vodka (1 cup plus 2 tablespoons)
• 1/3 cup fresh lemon juice
• 1 1/2 tablespoons drained bottled horseradish
• 1 1/2 tablespoons Worcestershire sauce
• 1/2 teaspoon celery salt (optional)
• 3/4 teaspoon Tabasco
• 3/4 teaspoon black pepper

Preparation

Step 1

Garnish: lemon slices and/or inner celery stalks

Stir together all ingredients in a pitcher and serve over ice.