In a blender, combine the tomato juice, lime juice, lemon juice,
horseradish, ginger and garlic and blend until smooth. Season the
mixture, to taste, with the Worcestershire sauce, salt and pepper.
Store the mixture in a non-reactive container. Refrigerate for at
least 6 hours and up to 3 days before serving.

To serve: Fill 6 large (16-ounces) tumblers with ice, divide the tomato
juice mix among the glasses, and divide the vodka evenly among the
glasses. Garnish with the pickled okra and celery stalks and serve.

Vincent Price's Bloody Mary

6 jiggers vodka
6 drops Tabasco
6 dashes Worcestershire sauce
6 tablespoons lime juice
1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 teaspoons sugar
1/4 teaspoon MSG (we omit)
2 medium cans V-8 juice

In a large pitcher, mix vodka, Tabasco, Worcestershire, lime juice,
salt, freshly ground pepper, MSG [if using], sugar, V-8 juice. Stir
well and pour into glasses over ice. These Bloody Mary's are hot,
sweet-sour and show their fist.

Poor Richard's Bloody Mary

One 46-ounce can tomato juice
1/2 cup beef bouillon
3 ounces (6 tablespoons) fresh lime juice
1/4 cup Worcestershire
2 teaspoons coarse salt
1 teaspoon coarsely ground pepper
1 teaspoon celery salt
1 teaspoon dillweed
1/2 to 1 teaspoon hot pepper sauce
(such as Tabasco)
1 teaspoon creamy horseradish
1 quart vodka
Celery sticks
Lime wedges
Cucumber slices

In a large shaker or a jar with a tight-fitting lid, combine tomato
juice, beef bouillon, fresh lime juice, Worcestershire, coarse salt,
coarsely ground pepper, celery salt, dillweed, hot pepper sauce
and creamy horseradish. Shake well. Fill 12-ounce glasses with
ice cubes. Add 3 ounces vodka to each and add spiced tomato
juice to fill. Garnish with celery sticks, lime wedges and cucumber
slices as desired.

1 jigger (1 1/2 ounces) tequila
1/2 cup tomato juice
1 tablespoon fresh lime juice
1/8 teaspoon celery salt
Worcestershire sauce, to taste
Tabasco, to taste
Garnish: 1 celery rib and 1 lime wedge

In a cocktail shaker, combine all ingredients with 1 1/2 cups ice
cubes and shake well. Pour mixture into a tall glass. Garnish
Bloody Mary with celery and lime wedge. Serves 1.

Sangrita Bloody Mary

2 cans tomato juice, each 1 quart 14 ounces
(about 12 cups total), chilled
2 2/3 cups fresh orange juice
(from about 8 oranges)
2/3 cup fresh lemon juice
2 1/2 teaspoons red or green Tabasco
2 teaspoons Worcestershire sauce
2 cups aquavit such as Aalborg or Linie
Garnish: celery stalks

In a large pitcher stir together all ingredients except aquavit. Juice
mixture may be made 3 hours ahead and chilled, covered.
Stir in aquavit and serve in glasses filled with ice. Garnish drinks
with celery.  Makes about 17 cups

Aquavit Bloody Mary
Gourmet April 1992

1 cup aquavit
4 cups tomato vegetable juice
2 tablespoons bottled horseradish
2 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 teaspoon Tabasco
1/4 teaspoon pepper
6 small celery ribs and lemon slices for garnish

In a pitcher combine the aquavit, the tomato vegetable juice, the horse-
radish, the Worcestershire sauce, the lemon juice, the Tabasco, and the
pepper and stir the mixture well. Divide the Bloody Mary mixture among
6 glasses filled with ice and garnish each drink with a celery rib and a
lemon slice. Serves 6.

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