Bloody Mary

Bloody Mary
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  • Yield: 16 cups


1cup Worcestershire sauce
1/2cup beef broth
2tablespoons Rose's lime juice
10dashes Tabasco hot sauce
1tablespoon (heaping) prepared horseradish (optional)
1tablespoon (heaping) celery salt
1tablespoon (heaping) white pepper
2cans (46-ounce) tomato juice
Vodka to taste
Lemon and lime wedges
Spiced green beans


  1. Combine the Worcestershire sauce, beef broth, lime juice, hot sauce, horseradish, celery salt and white pepper in a large pitcher or shaker. Shake or stir until the celery salt dissolves.
  2. Add the tomato juice and mix well. Chill, covered, in the refrigerator for 8 hours or longer if possible to blend the flavors.
  3. Add the vodka just before serving.
  4. Serve over ice in tall glasses. Garnish with lemon and lime wedges, olives and spiced green beans.

Recipe reprinted with permission from Dickie Brennan & Co., Dickie Brennan’s Palace Cafe, The Flavor of New Orleans (Dickie Brennan & Co., 2002)