3 cups tomato juice

1 lemon medium

¾ teaspoon black pepper

2 limes

1 tablespoon Worcestershire sauce

2 teaspoons horseradish

1/3 cup Judson Todd Allen’s CHEF BLEND Hot Sauce

1 teaspoon celery salt

Ice

Green Olives

Vodka

Celery Stalks

In a large pitcher, combine all ingredients and whisk until fully incorporated.

Place a lid over the mix and refrigerate for at least 3 hours. Keep in mind that the longer you let the drink sit in the refrigerator the more intense the flavor; overnight is best.

Serve bloody mary over ice with 1 to 2 shots of vodka per glass. Lightly stir and garnish with olives and celery stalks.