The Compound Bloody Mary

Since Melinda asked, here it is--the official Bloody Mary that we make here at the compound. Sorry there's no picture (since I'm drinking coffee before work this morning). This version was a favorite at MizBubs' family Thanksgiving in Iowa for several years running. It tastes as good as the outstanding Bloody Mary served up at the Orleans Hotel Casino in Las Vegas. This is derived from a recipe by Emeril Lagasse.

Bloody Mary
(serves 10)

8 cups tomato juice (don't use V-8, and try to find a less-salty juice)
1 teaspoon salt
1 teaspoon celery salt
2 teaspoons black pepper
1 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
2 or 3 tablespoons Worcestershire sauce
2 teaspoons of Tabasco sauce
10-15 shots of vodka (we usually use Svedka as our house vodka)

Mix all the ingredients together in a big pitcher. Chill for at least a couple of hours, but it works best if you chill it overnight. Pour over crushed ice (but cubed ice works fine) and garnish with pickled okra.

Enjoy!