Spicy Tomato Mocktail

  • Yield servings


1 (46-ounce) can cocktail tomato juice or vegetable juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1/4 teaspoon celery salt
2 tablespoons sugar
1/8 teaspoon hot pepper sauce
1 dash freshly ground black pepper
Seasoned salt
Celery stalks with leaves
Olives and lemon and lime wedges, optional


  1. Combine tomato juice, lemon juice, Worcestershire, horseradish, celery salt, sugar, hot pepper sauce and black pepper, stirring well. Refrigerate for 1 hour. Place 2 or 3 tablespoons of seasoned salt in a saucer. Rub rims of serving glasses with a lime wedge. Spin rims of each glass in salt to coat; set aside. Fill each prepared glass with ice; pour tomato juice mixture to fill. Garnish with celery stalks. Add limes, lemons and olives, if desired, to your garnish.

Recipe by Cheryl Barnes



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