Prep 15 mins
Cook 0 mins
Many moons ago, a relative in Natchez send me a copy of a cookbook written by a friend of hers. It's entitled "Cook With A Natchez Native", by Bethany Ewald Bultman. Although it only contains a few dozen recipes, an amazing percentage of them have become family favorites. Adapted slightly over the years (mostly because Snappy Tom isn't available anymore), this one is probably a bigger draw at my brunches than the food! :) You'll want to take your personal tastes into account with regard to the juice base. You can use all "regular" V-8, all "spicy", or whatever combination of the two makes your tastebuds happy. In any event, I hope you'll agree with us that Dr. Barnes came up with a heckuva 'prescription' for a Bloody Mary!
- 24 ounces V8 vegetable juice
- 12 ounces extra spicy hot V8
- 2 (10 ounce) cans beef broth or 2 (10 ounce) cans beef consomme
- 8 ounces vodka
- 1 large lemon, juice of (you can substitute lime juice if you find that more appealing)
- 1 clove garlic, minced (or 1/4 tsp. garlic powder)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon whole celery seed
- 1⁄4-1⁄2 teaspoon celery salt (original recipe called for 1 tablespoon, if you can believe that -- how tastes have changed!)
- 1 tablespoon freshly-ground pepper
- celery rib, for garnish (optional)
- lemon wedge, for garnish (optional)
- Measure all ingredients into a large container, stirring to mix.
- Cover and refrigerate overnight.
- Note: Yes, it's perfectly'drinkable' right away; but it won't really knock your socks off until the flavors have had time to meld.
- Serve chilled, with celery sticks and lemon (or lime) wedges for garnish, if desired.
- Option: Strain before serving.
- (Some people prefer not to have lots of'stuff' floating around in their glass. Personally, I find it part of the appeal of homemade as opposed to sto' bought-- but it's your call.).