Rick's Picks Bloody Mary Mix

We add a mouth-watering variety of Rick’s Picks to the drink, heightening the taste
experience and enhancing the visual appeal. The initial straining step essentially clarifies the base juice, and as rendered here, the secondary ingredients provide a nuanced boost, so the net effect is a cocktail that is simultaneously clarified and fortified. The smaller 8-ounce glass is important: You will find the first sip as delicious as the last, whereas with larger glasses there is an unsatisfyingly watery endgame. 

Serves 8

• 1cup strong beef bouillon (optional)
• 2cloves garlic (optional)
• 64ounces tomato juice (preferably low-sodium)
• 2tablespoons hot sauce, or more to taste (A&B American Style preferred)
• 2tablespoons freshly ground horseradish root
• 1tablespoon Worcestershire sauce (preferably low-sodium)
• 1tablespoon coarsely ground black pepper
• Zest and juice of one large and attractive lemon
• Vodka (see proportions below)
• Rick's Picks Mean Beans, Smokra, and Hotties

1. Unless you are vegetarian, make one cup of strong beef bouillon ahead of time, and add to it two cloves of finely-minced garlic. Chill.
2. Strain the tomato juice through a fine sieve. This should yield 5 cups of strained tomato water. Use the retained pulp for a pasta sauce application or discard.
3. Combine the hot sauce, horseradish, Worcestershire sauce, pepper, lemon juice and lemon zest. If you have made the bouillon and garlic potion, add it as well. Blend in a food processor.
4. Combine with the tomato water and shake well.
5. Place a few ice cubes in a cocktail shaker with the Rick’s Picks Mix, and add vodka to taste (1 part vodka to 3 parts mix will yield a fine, strong cocktail). Shake well.
6. Pour into an 8-ounce cocktail glass, and garnish with Rick’s Picks Mean Beans, Smokra, and Hotties.
7. Repeat!

https://food52.com/recipes/30282-rick-s-picks-bloody-mary-mix