BLOODY MARY

Yields approximately 6 cups of mixer or 8 to 10 cocktails

This staple often takes a back seat during the brunch hours to some of our more brightly colored beverages, but it’s a drink that carries many a vistor from breakfast into lunch and every once in a while straight into dinner. Jose’s recipe makes a pitcher of Bloody Mary mix, so invite a crowd!

1 (46-ounce) can tomato juice

¾ cup freshly squeezed lemon juice

¼ cup freshly ground horseradish

2 tablespoons Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon cayenne pepper

2 teaspoons black pepper

2 teaspoons kosher salt

2 teaspoons celery salt

2 tablespoons white wine vinegar

High-quality vodka, for serving

Olives, and lemon or lime wedges or slices, for garnish

Combine all ingredients and mix well. Check for seasoning and add more kosher salt if needed.

In a tumbler or highball glass, pour 2 ounces of your preferred vodka over ice, and add ¼ to ½ cup of the tomato mixer until it’s balanced to your taste. Garnish with olives and a lemon or lime wedge or slice.