Bloody Bull Cocktail

• 8 ounces tequila
• 6 ounces clam juice
• 6 ounces tomato juice
• 2 ounces lemon juice
• 1 ounce olive brine (juice)
• 1 tablespoon prepared horseradish
• 4 dashes Worcestershire sauce
• 4 olives, for garnish
• 4 cocktail onions, for garnish
• 4 lemon wedges, for garnish
• 4 fresh clams, optional, for garnish

1. Combine the tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish and Worcestershire sauce in a carafe or pitcher and stir.
2. Divide the mixture among 4 rocks glasses filled with ice.
3. Thread an olive, cocktail onion and lemon wedge on each skewer.
4. Garnish each glass with a skewer and a fresh clam if desired as well.

tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish, worcestershire sauce, olives, cocktail onions, lemon wedges, fresh clams

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/bloody-bull-cocktail.html (may not work)