Bloody Mary

• 1/2 cup finely grated peeled fresh horseradish
• 2 ounces Worcestershire sauce
• 2 ounces Sriracha chile sauce
• Finely grated zest of 1 small lemon
• 2 teaspoons celery salt
• 1 teaspoon kosher salt
• Freshly ground pepper
• 32-48 ounces tomato juice
• Ice
• 16 ounces vodka
• Lime wedges
• Pickled or fresh vegetables (optional)

1. In a pitcher, combine the horseradish, Worcestershire sauce, Sriracha, lemon zest, celery salt, kosher salt and 2 teaspoons ground pepper. Add the tomato juice and vodka and stir well. Cover and refrigerate until chilled, at least 2 hours.
2. Garnish each drink with a pinch of ground pepper, a lime wedge and pickled vegetables.

horseradish, worcestershire sauce, chile sauce, lemon, celery salt, kosher salt, freshly ground pepper, tomato juice, vodka, wedges, fresh vegetables

Taken from www.epicurious.com/recipes/member/views/bloody-mary-52190821 (may not work)