Barbecue Bloody Mary

• 4 ounces hot-pepper vodka
• 8 ounces vegetable juice (we recommend V8)
• 2 tablespoons Neelys Barbecue Sauce (page 25)
• 2 teaspoons prepared horseradish
• 1/2 teaspoon celery salt
• Dash Worcestershire sauce
• Dash hot sauce
• 1/2 lemon, juiced, plus a lemon wedge for moistening glasses
• Neelys Barbecue Seasoning (page 22), for garnish
• 2 thinly sliced lemon rounds, for garnish
• 2 celery stalks from the heart, including leaves, for garnish
• Pickled okra, for garnish
• Large green olives, for garnish

1. Combine the hot-pepper vodka, vegetable juice, Neelys Barbecue Sauce, horseradish, celery salt, Worcestershire sauce, hot sauce, and lemon juice in a cocktail shaker with ice, and shake well to combine.
2. Moisten the edge of two tall glasses with a lemon wedge, then dip the rim into Neelys Barbecue Seasoning.
3. Pour the Bloody Mary into the glasses, filled with ice.
4. Garnish each with a lemon round, a celery stalk, pickled okra, and an olive.

hotpepper vodka, vegetable juice, barbecue sauce, horseradish, celery salt, worcestershire sauce, hot sauce, lemon, neelys barbecue seasoning, lemon rounds, celery stalks from, okra, green olives

Taken from www.epicurious.com/recipes/food/views/barbecue-bloody-mary-375383 (may not work)