A great way to start a brunch—Rob Prize-winning Bloody Mary Mix

To add to the festivities, we rimmed the
Bloody Mary glasses with Rimming Salt.
Winner of the Appetizer division in the 2016 Salina Journal's cooking contest, this recipe added some spice to our holiday brunch. 
It was submitted by Robert German, Salina, and appeared in the Salina Journal’s Smoky Hill Currents 2016 Holiday Edition.
Barry and I were two of several who had the privilege of judging this year's contest. It was a fun adventure and we met some new food lovers + had an opportunity to visit with others we already knew. Barry just happened to be on the team that selected the appetizer winner so making this recipe was a must!

Robert’s Bloody Mary Mix
2 (46 oz.) cans/jars V-8
4 oz. Worcestershire sauce (we added a little more to taste)
2 (2 ½ oz.) squeezable lime juice in plastic containers / 5 oz. total or 10 tablespoons or 5 limes (we used fresh limes but the recipe calls for the squeezable lime juice)
2 tablespoons salt (we used less than a tablespoon so we suggest you add & taste before adding the full amount)
1 tablespoon celery seed
¼ teaspoon pepper

Place ingredients in a 1-gallon jar. Place in refrigerator. Turn jar every other day for 1 week.
*If desired, include a 750 m. bottle of 80 proof vodka to the mixture. Or, mix vodka with the mix as drinks are prepared.

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