Barbecue Bloody Mary

• 6 ounces vodka
• 12 ounces vegetable or tomato juice (recommended: V8)
• 3 tablespoons barbecue sauce
• 3 teaspoons prepared horseradish
• Dash Worcestershire sauce
• Dash hot sauce
• 1/2 lemon, juiced
• Lemon wedges, for garnish
• Neelys Dry Rub, for garnish, recipe follows
• Jalapeno, for garnish
• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

1. Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice.
2. Combine well.
3. Rim the edge of the glasses with a lemon.
4. Dip into dry rub.
5. Pour the Bloody Mary into the glasses filled with ice.
6. Garnish each with a jalapeno.
7. Add all ingredients to a bowl and stir until combined.
8. Keep in an airtight container for up to 6 months.

vodka, vegetable, barbecue sauce, horseradish, worcestershire sauce, hot sauce, lemon, lemon wedges, rub, paprika, sugar, onion powder

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/barbecue-bloody-mary-recipe.html (may not work)