Bloody Mary
I love a great spicy Bloody Mary – especially at brunch. The spicier the better, if you ask me. For this week’s Recipe for Style I asked the lovely caterers at The Breakers to share with us their secret recipe. So for those of us who can’t actually make it to The Breakers right now, whip up a batch using their special recipe below. Then invite all your friends over for Sunday brunch. Enjoy!


The following Bloody Mary mix recipe is meant for a large group of people and should be served in a pitcher.
Yields: 1 gallon
Ingredients:
1 48oz can of Campbell’s Tomato Juice
72 oz of Campbell’s V8 Juice
2.5 oz of Lea & Perrin’s Worcestershire Sauce
1 oz Tabasco pepper sauce
2 tblsp of fresh horseradish
1.5 tblsp of ground black pepper
1 tblsp of celery salt
Mix thoroughly and refrigerate overnight for the ingredients to marry.
Serve over ice with 1.25 oz of vodka. Garnish with celery stalk and a skewered olive and lime wedge.
NOTE: This recipe is on the spicier side. Reducing the Tabasco and/or horseradish will decrease the heat factor.







