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Batched Bloody Marys

I love Bloody Marys but I know it’s not everyone’s bag. I much prefer them to mimosas, which again, I know is not typical. That being said, I think a spicy (two types of spice, thank you horseradish and hot sauce), boozy Bloody Mary is the ideal brunch cocktail, early tailgate cocktail, or my preferred usage, a Thanksgiving cocktail. Drinking before 11 am is perfectly acceptable, apparently, if you put tomato juice in it.

Batched Bloody Marys

Makes 10-12 servings

1 tbsp. Celery Seeds

1/4 c. prepared freshly ground horseradish

8 c. tomato juice

1/4 c. hot sauce

1 tbsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. black pepper

2 1/2 c. vodka

Celery Stalks or Cucumber Spears for serving, optional

Fresh Cilantro, for garnish, optional

  1. Place celery seeds and horseradish in the bottom of a large pitcher. Using a long wooden spoon, crush and mash the mixture together to try to break up the seeds a bit.
  2. Add the rest of the ingredients and stir well. Refrigerate for several hours or overnight.
  3. Serve, with celery or cucumber sticks and cilantro for garnish.