Lus Bloody Mary

• Lemon wedge
• Lime wedge
• 4 oz. tomato juice
• 2 dashes Tabasco
• 2 dashes Worcestershire sauce
• Pinch of sea salt
• Pinch of celery salt
• Pinch of coarsely ground pepper (pepper too finely ground will bring more heat and less flavor)
• 1/4 teaspoon peeled and freshly shredded horseradish (avoid using prepared horseradish from a jar)
• 2 oz. vodka (not flavored)
• Slice of seedless cucumber
• Pitted green olive
• Lemon wedge
• Black pepper

1. Squeeze lemon and lime wedges into a shaker.
2. Add all other ingredients except vodka, and stir.
3. Taste the mix, and adjust the seasoning if needed.
4. Put the mix in the fridge, and let it sit overnight.
5. Pour vodka into the shaker.
6. Add ice cubes, and shake.
7. Fill an 8-ounce glass about halfway with ice, and strain the shaker contents over it.
8. For garnish, I prefer a slice of seedless cucumber, also known as a hothouse or English cucumber, rather than celery.
9. (This isnt a deal breaker, though.)
10. Cut a 1/2-inch-thick slice of cucumber on the bias.
11. Cut a slit in the slice, and place on the rim of the glass.
12. Spear the pitted green olive with a toothpick, and stick it through the rind of the lemon wedge.
13. Place the wedge on the rim of the glass.
14. Crack a little freshly ground pepper on top.

lemon wedge, wedge, tomato juice, worcestershire sauce, salt, salt, ground pepper, horseradish, vodka, cucumber, green olive, lemon wedge, black pepper

Taken from cooking.nytimes.com/recipes/1016261 (may not work)