Bloody Mary Mix

We were home this weekend and Kevin decided he felt like a bloody to sit and chill out on the deck and hot tub with. Of course I was like that's a great idea and go to pull our usual Zing Zang mix and SNAP we were out!! Hunted on the interwebs....and found this one by Emeril and it was really quite good --Kevin kicked it up with a little more hot sauce and we served it with slice of crispy bacon, celery and pepperoncini. Also this makes a quart of mix so we halved the recipe.

3 cups tomato juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon prepared horseradish
1 tablespoon Worcestershire Sauce, or to taste
1 teaspoon minced garlic
3/4 teaspoon hot sauce, or to taste (recommended: Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Premium vodka
Small jar pickled green beans
Small jar pickled okra


In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
When ready to serve, fill each glass with ice.
Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.
Recipe courtesy of Emeril Lagasse, 2004