Bloody Mary Mix . . . make ahead and it’s ready for a party!

For a recent brunch, I made Bloody Mary Mix several days ahead and put it in the refrigerator to chill. On the day of the party I mixed with a pitcher of tomato juice and set it out with vodka, gin, ice cubes and accruements, including rimmed glasses. It makes a pretty presentation!

Bloody Mary Mix

This amount of mix is added to 3 cups of tomato juice; double or triple for larger batches.

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

1 tablespoon prepared horseradish

1 tablespoon+ Worcestershire Sauce

1 teaspoon minced garlic

1/2 teaspoon hot sauce (such as Tabasco®), or to taste

3/4 teaspoon Kosher salt

1/2 teaspoon coarsely ground black pepper

1.  Mix all ingredients; put in a covered container and refrigerate until thoroughly chilled, at least 2 hours or up to 2 days in advance.

2.  When ready to serve, mix with 3 cups of tomato juice in a large pitcher.

3.  To make the actual Bloody Mary: fill an 8 oz. glass (that has been dipped in Rimming Salt*) with ice, add about 1 oz. of vodka or gin to glass and then fill with seasoned tomato juice. Add a rib of celery or a skewer of veggies (we alternated marinated mushrooms and green olives) and stir.

Rimming Salt -- Mix these ingredients and store in covered container:

1 tablespoon celery salt

2 tablespoons granulated garlic

1 tablespoon smoked paprika

2 teaspoons black pepper

Here’s how I rimmed a glass:

Put a small amount of lemon juice in a round plastic container (large enough to just fit the diameter of the glass you plan to salt). Dip top edge of glass into the juice.

Put a small amount of the rimming salt in a similar sized plastic container. Now, dip the glass (that has already been dipped in juice) into the salt mixture.

We served our Bloody Mary's with Spicy Saltines and Oven-Baked Potato Chips.