Bill’s Bloody Mary Recipe

Combine ingredients

In a large pitcher, pour 6 cups tomato juice and 1/2 cup fresh lemon juice. Add 3 tablespoons Worcestershire sauce, 2 teaspoons prepared horseradish, 2 teaspoons hot sauce, 2 teaspoons celery salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika. Whisk thoroughly until homogenous.

Adjust seasoning

Taste the mix and adjust heat, acidity, and salt: add more hot sauce for heat, more lemon for brightness, or extra celery salt for savory saltiness. If you like more horseradish bite, stir in up to an additional 1/2 teaspoon.

Chill

Cover the pitcher and chill in the refrigerator for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. The mix can be made up to 24 hours ahead; stir before using.

If you like a salted rim, pour 1 tablespoon coarse salt or celery salt onto a small plate. Rub a lemon wedge around the rim of a tall highball or pint glass, then dip the rim into the salt to coat. Fill the glass with ice cubes.

Thread 2 green olives (and optional pickled bean or pepperoncini) onto a cocktail pick. Set aside with a celery stalk and lemon wedge.

Add 2 oz vodka to the prepared glass filled with ice.

Pour 6 oz (approximately) of the chilled Bloody Mary mix over the vodka. Stir gently with a bar spoon or long spoon to combine — about 6–8 full turns.

Taste and adjust: add a dash more hot sauce, a squeeze of lemon, or a pinch of celery salt if desired.

Garnish by placing the celery stalk in the glass, resting the olive pick across the rim, and setting the lemon wedge on the rim or on the pick. Optionally add extra horseradish on the surface for a spicy aroma.

Store any leftover Bloody Mary mix in a sealed container in the refrigerator for up to 3 days. Stir or shake before using. Do not add vodka until serving.