Chaplin’s Bloody Marys
2 quarts tomato juice (Sacramento)
4 tablespoons Worcestershire sauce (Lea and Perrins)
6 tablespoons chopped horseradish, or to taste
2 tablespoons each of chopped fresh garlic, lemon juice, lime juice, and dried dill
2 teaspoons ground black pepper
1 teaspoon each of ground white pepper, celery salt, and garlic salt
1/2 teaspoon cayenne pepper
Salt, to taste
12 ounces vodka
Dilled green beans
8 lime wedges
Mix together all ingredients except last 4. Adjust seasonings; chill. Before serving, season with salt and pepper. Add 1 1/2 ounces vodka to each 8-ounce serving. Garnish with beans and limes. Serves 8.
From Savoring Summer, featured in Domain, May 1990
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