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MY BLOODY MARY MIX

INGREDIENTS:

1 quart of tomato juice

3 tablespoons of horseradish

Several dashes of Worcestershire sauce

Several dashes of Tobasco

Paprika

Chile powder

Celery Salt

A tablespoon of pickling juice (from pickled okras or string beans, cornichons, or olives)

2 tablespoons of lemon juice

Salt & pepper

I always serve Bloody Mary’s at brunch — if you’re not a vodka fan, you can substitute it for gin and make yourself a Red Snapper. You can also alter your Bloody Mary by adding more horseradish for a pungent kick, more tobasco or chile powder for spice, paprika for sweet smokinesss and lemon juice to freshen it up.