Heathman Hotel Bloody Mary Mix

• 3/4 cup cocktail onion
• 1 -2 ounce brine (from the cocktail onions)
• 1 tablespoon minced fresh garlic (or more, if you like garlic)
• 1/2 tablespoon horseradish
• 1 tablespoon dill weed
• 1 tablespoon celery seed
• 3 ounces worchestershire sauce
• 1 1/2 ounces dry vermouth (such as Noilly Prat)
• 10 dashes Tabasco sauce
• fresh ground pepper (30 turns of the mill)
• 64 ounces tomato juice (NOT V-8)

1. Place all ingredients EXCEPT tomato juice into blender and puree (about 5 minutes).
2. Empty contents into gallon jar and fill the blender with tomato juice (so as not to leave any flavor behind!), then pour into gallon jar with other pureed ingredients. (Note: do not blend the tomato juice - it is poured into the blender just to capture the remains of the pureed flavors).
3. Shake well! Best to make this a day ahead so the flavors have a chance to co-mingle.
4. Be creative with the garnish! In addition to the typical celery stick and a lemon or lime wedge, consider these: marinated asparagus spear, olives (especially garlic stuffed or similar), marinated mushrooms, hearts of palm, marinated green beans, caper berry, cherry tomato - I usually combine a couple of these onto a short skewer.

cocktail onion, brine, fresh garlic, horseradish, dill weed, celery, worchestershire sauce, tabasco sauce, fresh ground pepper, tomato juice

Taken from www.food.com/recipe/heathman-hotel-bloody-mary-mix-444837 (may not work)