Basic Bloody Mary Mix Recipe

• 3 cups (24 ounces) tomato juice
• 1 1/2 ounces freshly squeezed lemon juice (from about 1 medium lemon)
• 1 1/2 ounces freshly squeezed lime juice (from about 2 medium limes)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons peeled and finely grated fresh horseradish
• 1 1/2 teaspoons kosher salt
• 1 teaspoon hot sauce, such as Tabasco
• 1 teaspoon celery salt
• 3/4 teaspoon freshly ground black pepper
• Ice
• 2 cups (16 ounces) vodka
• Celery stalks (optional)
• Dill pickle spears (optional)
• Pickled green tomatoes (optional)

1. Place all of the ingredients in a nonreactive 1-quart container and whisk until well combined.
2. Cover and refrigerate until the flavors meld and the mix is chilled, at least 2 hours or preferably overnight.
3. The mix will keep refrigerated in a container with a tightfitting lid for up to 24 hours.
4. When ready to serve, whisk the mix to recombine.
5. Fill 8 highball glasses halfway with ice.
6. Pour 2 ounces of the vodka and 4 ounces of the mix into each glass and stir to combine.
7. Garnish each with a celery stalk or dill pickle spear and a pickled green tomato, if using.

tomato juice, freshly squeezed lemon juice, freshly squeezed lime juice, worcestershire sauce, horseradish, kosher salt, hot sauce, celery salt, freshly ground black pepper, vodka, celery, pickle, green tomatoes

Taken from www.chowhound.com/recipes/basic-bloody-mary-mix-30287 (may not work)