- 3 cups tomato juice
- 1 cup tequila, chilled
- 2 tablespoons prepared horseradish
- 1 tablespoon hot sauce
- 2 teaspoons Worcestershire
- Juice of 4 limes
- Lime wheels, for garnish
- Celery stalks, for garnish
- Bacon-Wrapped Pickles, for garnish, recipe follows
- Bacon-Wrapped Pickles:
- 6 cornichon pickles
- 6 slices bacon
Special equipment: bamboo picks
Combine the tomato juice, tequila, horseradish, hot sauce, Worcestershire and lime juice in a pitcher.Bacon-Wrapped Pickles:
Preheat the oven to 375 degrees F. Line a rimmed sheet tray with heavy-duty foil.
Lay the bacon out on the sheet tray. Par-bake the bacon for 10 minutes. Lay out in a paper towel to drain off any extra grease.
Wrap each cornichon in a slice of bacon and secure with a bamboo pick. Place back in the oven until the bacon is crisp, 10 minutes.
Recipe courtesy of Nancy Fuller