My Favorite Bloody Mary

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I make mine mostly like this, except I use spicy V-8 & wasabi powder (So yes, Stefani, you can use wasabi & it tastes great! Cholula with garlic is great too. Can't wait to try this with the sherry vinegar--one of my favorites!

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A nice spicy touch before a southwest dinner.

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Anne, you wild crazy salt freak! I agree that you should add to taste. As for prepared horseradish, I find a popular brand, Gold's, in the supermarket where they have pre-packaged sliced deli meats and cheese. There is a more local brand in the seafood area, a little better, a little hotter, and a little more expensive. If you're ever in New Hope, PA, stop at "The Landing" for a bloody mary.

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Excellent recipe. I agree with other comments about the amount of salt. Just add to taste. I make miy Bloody Mary's with Spicy V-8 juice and about 1/4 tsp. of dijon mustard per serving. No one knows it's there, or what it is, but it definitely adds that certain "something".

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Where, in the grocery store, is horseradish found? I know you can get it from the produce section and grate it. However, the ones in my store look very slim and not worthy of the time consumption. What I ended up buying at one point was a "prepared sauce" and it tasted like it belonged on a sandwich. Can wasaby be substitued?

Thank you in advance.

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Unfortunately I didn't get a chance to see her make this, but whenever we make individual bloody mary's we just sprinkle in some celery salt in each glass. The vegetable juice and worchestershire sauce have a lot of sodium too. If making a pitcher, try a smaller amount first and add more to taste.

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I made these, but in individual glasses. I usually use Tabasco or Cholula. The horseradish and rooster sauce really gave it a depth of flavor my bloody marys were lacking. As for the celery salt, I always just add that to taste. The only thing I ever measure when making drinks is the alcohol. A tip--try using low-sodium V8; I love the flavor of the celery salt and if you use regular V8 it will be too salty. Thanks, Anne!

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This is not a "review"; just a "comment" for Donna. Watching the show today. For one bloody mary she used what looked like about 2 tsps of celery salt (she just tossed some in from the spice jar into her shaker. Then she rimmed her glass w/ lime and c. salt. So for 4 servings I don't think I'd use more than a tablespoon (?. I wonder if Barbara checks back in she could let us know if she used all 3 TBLSP. I wish we could comment w/o entering a rating. Want to make this but also want to make sure recipe is correct.

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If you are a big fan of horseradish like I am you will love this drink. This will be the only way I make Bloody Mary's from now on!

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Would Chef Anne, or someone with FN, please check the amount of Celery Salt listed? Chef Anne's recipes are wonderful and I just know that amount of Celery Salt is incorrect.