Bloody Mary

• 2 ounces Russian Standard vodka
• 5 ounces Bloody Mary mix (recipe follows)
• 1/2 ounce freshly squeezed lemon juice
• 1 long celery stalk, for garnish
• 1 lemon wedge, for garnish
• Grape tomato, pickled onion, olive on a skewer, for garnish
• 3 cups tomato juice
• 1/2 tablespoon capers, crushed
• 3 ounces Worcestershire sauce
• 2 ounces freshly squeezed lemon juice
• 1 ounce olive brine
• 1/2 teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Tabasco
• 4 tablespoons freshly grated horseradish
• (makes 1 quart)

1. Pour the vodka, mix, and juice into a Collins glass.
2. Add large cold ice cubes and shake briefly to blend.
3. Garnish with the celery, lemon, and tomato-onion-olive skewer.
4. Stir all ingredients in a large food-safe container until well combined.
5. Refrigerate overnight.
6. Stir again before using.
7. Will keep for 3 days, refrigerated.
8. Dominant Flavors: tomato, pepper sauce, and lemon
9. Body: full-textured
10. Dryness: medium to dry
11. Complexity: high
12. Accentuating or Contrasting Flavors: capers, horseradish, and black pepper
13. Finish: short, salty with lingering spiciness
14. Glass: rocks

vodka, freshly squeezed lemon juice, long celery stalk, lemon, grape tomato, tomato juice, capers, worcestershire sauce, freshly squeezed lemon juice, olive brine, celery salt, freshly ground black pepper, tabasco, freshly grated horseradish

Taken from www.epicurious.com/recipes/food/views/bloody-mary-390852 (may not work)