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How to make a Bloody Mary from scratch (or not) Formatted: Space After: 0 pt

Insert overview here The Bloody Mary is one of the quintessential vodka-based
cocktails whose history goes back almost a century. This tomato-based cocktail
pairs well with chili, meatballs, meatloaf, London broil, steak, chicken, pork, and
crab meats.
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Things you will need:

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For the drink
2 cups (16 ounces) vodka of choice
Ice
Celery sticks (optional)
Dill pickle spears (optional)
Pickled green tomatoes (optional)
For the mix
Non-reactive 1 quart container
3 cups (24 ounces) tomato juice
1 ounces lemon juice (approx. one medium lemon)
1 ounces lime juice (approx. two medium limes)
1Tbsp Worcestershire sauce
Peeled horseradish
1tsp kosher salt
1tsp hot sauce
1tsp celery salt
tsp black pepper

If pre-made Bloody Mary mix is preferred, skip to Serving

Mix Preparation:
1. Carefully pour tomato juice into container

2. Add lemon juice from one lemon, or 1 ounces measured into container

3. Add lime juice from two limes, or 1 ounces measured into container

4. Add 1 Tablespoon Worcestershire sauce into container

5. Finely grate 2 teaspoons of fresh horseradish into container

6. Add 1 teaspoons kosher salt, not table salt

7. Add 1 teaspoon hot sauce of preference

8. Add 1 teaspoon celery salt

9. Add teaspoon freshly ground black pepper (pre-ground can be used)

10. Whisk mixture together until well combined

11. Cover and refrigerate mixture overnight preferably or for a minimum of

two hours

Mix stored in refrigerator will keep for 24 hours

Serving:
1. Fill glass(es) halfway with ice

2. Add one part vodka of choice and two parts Bloody Mary mixture to glass

3. Stir well

4. Garnish drink with either a celery stalk or dill pickle spear and pickled
green tomato, to preference

5. Serve and enjoy!