Bloody Marys

• 3/4 cup vodka
• 1 to 2 limes (depending on how juicy they are), halved
• Montreal steak seasoning (or other steak seasoning or seasoned salt)
• 4 to 6 dashes Worcestershire sauce
• Cayenne pepper
• 1 1/2 cups good-quality tomato juice
• Salt and freshly ground black pepper
• Leafy celery stalks, for serving

1. Fill 2 mason jars with ice.
2. Divide the vodka between the jars and squeeze in the lime juice.
3. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each.
4. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.
5. Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery.
6. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)
7. Photograph by Christina Holmes

vodka, they, seasoning, worcestershire sauce, cayenne pepper, tomato juice, salt, celery stalks

Taken from www.foodnetwork.com/recipes/ree-drummond/bloody-marys.html (may not work)