Bloody Mary

This classic standard is a must-have for summer brunch—some say it's the perfect hangover cure—or afternoon gatherings. Leave a bottle of hot sauce out next to the pitcher for those who like their Marys super spicy. Lime juice adds a zip of extra citrus freshness.

Colleen Mullaney

Bloody Mary

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    8 cups tomato juice 1 teaspoon salt
    3 cups Crop Organic tomato-flavored vodka 1 teaspoon freshly ground pepper
    1/2 cup Worcestershire sauce 2 jalapeo peppers, seeded and finely chopped
    1/4 cup fresh lemon juice 6 cups ice
    1/4 cup fresh lime juice Cherry tomatoes, for garnish
    1/4 cup prepared horseradish Celery stalks, for garnish
    2 teaspoons hot pepper sauce


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      In a punch bowl or drink dispenser, whisk together tomato juice, vodka, Worcestershire sauce, lemon and lime juices, horseradish, jalapeños, hot pepper sauce, salt and pepper.

    • 2

      Add the ice cubes. Garnish each glass with celery and cherry tomatoes and serve.

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