By: Chef Judson Todd Allen
Preparation Time: 10 minutes
Hold Time: 3-24 hours
3 cups tomato juice
1 lemon medium
¾ teaspoon black pepper
1 tablespoon Worcestershire sauce
2 teaspoons horseradish
1/3 cup Judson Todd Allen’s CHEF BLEND Hot Sauce
1 teaspoon celery salt
In a large pitcher, combine all ingredients and whisk until fully incorporated.
Place a lid over the mix and refrigerate for at least 3 hours. Keep in mind that the longer you let the drink sit in the refrigerator the more intense the flavor; overnight is best.
Serve bloody mary over ice with 1 to 2 shots of vodka per glass. Lightly stir and garnish with olives and celery stalks.