Dr. Barnes' Bloody Mary

• 24 ounces V8 vegetable juice
• 12 ounces extra spicy hot V8
• 2 (10 ounce) cans beef broth or 2 (10 ounce) cans beef consomme
• 8 ounces vodka
• 1 large lemon, juice of (you can substitute lime juice if you find that more appealing)
• 1 clove garlic, minced (or 1/4 tsp. garlic powder)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon whole celery seed
• 14-12 teaspoon celery salt (original recipe called for 1 tablespoon, if you can believe that -- how tastes have changed!)
• 1 tablespoon freshly-ground pepper
• celery rib, for garnish (optional)
• lemon wedge, for garnish (optional)

1. Measure all ingredients into a large container, stirring to mix.
2. Cover and refrigerate overnight.
3. Note: Yes, it's perfectly'drinkable' right away; but it won't really knock your socks off until the flavors have had time to meld.
4. Serve chilled, with celery sticks and lemon (or lime) wedges for garnish, if desired.
5. Option: Strain before serving.
6. (Some people prefer not to have lots of'stuff' floating around in their glass.
7. Personally, I find it part of the appeal of homemade as opposed to sto' bought-- but it's your call.
8. ).

vegetable juice, beef broth, vodka, lemon, clove garlic, worcestershire sauce, celery, celery salt, freshlyground pepper, celery, lemon wedge

Taken from www.food.com/recipe/dr-barnes-bloody-mary-91148 (may not work)