Bloody Mary (Pickled)

For your next dinner party. Great-quality tomato juice, bright lemon juice, freshly squeezed, savoury Worcestershire, and a tangy hot sauce deliver on all fronts. But, the star of this variation are the dill pickle juice, horseradish and cayenne.

4 cups prepared tomato juice (preferably Sacramento)
1 cup dill pickle juice (from a 32 oz jar)
¼ cup lemon juice, freshly squeezed
1 Tbsp. prepared horseradish
2 tsp. hot sauce
2 tsp. Worcestershire sauce
1 tsp. kosher salt
1 tsp. black pepper, freshly ground
½ tsp. celery seeds
⅛ tsp. cayenne pepper
2 cups vodka

Garnish:
8 small celery heart stalks with leaves
8 lemon wedges

Combine tomato juice, pickle juice, lemon juice, freshly squeezed, horseradish, hot sauce, Worcestershire sauce, salt, pepper, celery seeds, and cayenne in a large pitcher. Cover and chill at least 8 hours.

Just before serving, stir vodka into tomato base and pour into tall ice-filled glasses. Garnish each with a celery stalk and a lemon wedge.

Makes 8 servings.

Do Ahead: Tomato base can be made 4 days ahead; keep chilled.