Bloody Mary
 
Makes approximately 2 quarts
Ingredients
  • 1 (46-ounce) bottle tomato juice
  • 1½ cups citron vodka
  • ½ cup fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • 1 teaspoon celery salt
  • ½ teaspoon ground black pepper
  • Garnish: sliced lemon, celery leaves, pimiento-stuffed olives
Instructions
  1. In a large pitcher, stir together tomato juice, vodka, lemon juice, Worcestershire sauce, hot sauce, celery salt, and pepper. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish servings with lemon slices, celery leaves, and olives, if desired.
Recipe by Victoria at https://victoriamag.com/bloody-mary-recipe/