Chef Todd's Bloody Mary

• 2 tablespoons beef stock (see note)
• 6 dashes Tabasco sauce
• 2 pickled garlic cloves, pressed
• 2 teaspoons horseradish
• 14 teaspoon Dijon mustard
• 14 teaspoon soy sauce
• 14 teaspoon Worcestershire sauce
• 12 lime, juiced
• 12 teaspoon celery salt
• 12 teaspoon kosher salt
• 1 teaspoon cracked pepper
• 12 cup tomato juice
• 3 ounces vodka

1. Shake hard with a glass full of ice and serve in a pint glass rimmed with kosher salt and garnished with a stuffed olive, pepperocini, pickled onion and a kosher pickle spear.
2. Note: Veal Demi Glace or a mixture of a beef bouillon cube dissolved in water can be substituted for the beef stock.
3. Also, the horseradish specified in the recipe was Beaver Atomic Horseradish.
4. I was unable to include the name in the list of ingredients.

beef stock, tabasco sauce, garlic, horseradish, mustard, soy sauce, worcestershire sauce, lime, celery salt, kosher salt, cracked pepper, tomato juice, vodka

Taken from www.food.com/recipe/chef-todds-bloody-mary-457705 (may not work)