Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 29 2013
Easter Brunch - Bloody Mary
1 (46-ounce) can vegetable juice (recommended: V8)
1 teaspoon pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 lemon, juiced
1 cup vodka
1 tablespoon celery seed
4 shakes hot sauce
Ice cubes
10 celery sticks, for garnish
Pour the juice into a large pitcher. Add the pepper, salt, Worcestershire sauce, lemon juice, vodka, celery seed, and hot sauce. Stir well. Pour into jars with lids for traveling. Serve over ice with celery sticks as stirrers.
1 teaspoon pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 lemon, juiced
1 cup vodka
1 tablespoon celery seed
4 shakes hot sauce
Ice cubes
10 celery sticks, for garnish
Pour the juice into a large pitcher. Add the pepper, salt, Worcestershire sauce, lemon juice, vodka, celery seed, and hot sauce. Stir well. Pour into jars with lids for traveling. Serve over ice with celery sticks as stirrers.