Bloody Mary Pick-Me-Up

Yield:
8 servings
Level:
Easy
Ingredients
  • 4 cups tomato juice
  • 1/4 cup fresh lemon juice (from about 2 lemons), plus wedges for garnish
  • 3 tablespoons prepared horseradish
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sambal oelek (Asian chili sauce)
  • Kosher salt and freshly ground pepper
  • 1 1/2 teaspoons celery salt
  • 1 tablespoon chili powder
  • 16 ounces cold vodka
Directions
  • Celery stalks, pickled peppers, jalapeno-stuffed olives and pickled okra, for garnish

  • Combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, sambal oelek and 1 teaspoon each salt and pepper in a large pitcher, stirring with a long spoon. Cover and refrigerate at least 2 hours or up to 2 days.

  • Combine the celery salt and chili powder on a plate. Moisten the rims of 8 glasses with lemon wedges; dip in the celery salt mixture and fill the glasses with ice. Add the vodka to the tomato mixture; stir to combine. Pour into the prepared glasses. Garnish with celery, peppers, olives, okra and lemon wedges.


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