These Bloody Marys were inspired by those served to us by our good friend, Randy, on Christmas morning. Best when consumed before noon.

4 cups V-8 juice
1/4 cup brine from olive jar
2 tsp celery salt
1 tsp ground black pepper
1/2 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
2 tsp prepared horseradish
2 tsp beef bouillon powder
4 1.5 oz ea, jiggers vodka
12 pimento-stuffed green olives, for garnish
4 stalks celery, with leaves, for garnish

1. In a large pitcher, combine the V-8 juice, olive brine, celery salt, black pepper, Worcestershire, hot sauce, horseradish, and bouillon. Stir or whisk very well to combine all the ingredients.
2. Fill 4 large tumblers half way with ice. Add 1 jigger of vodka to each glass and top off with the juice mixture. Stir with the celery stalk and leave it in as garnish, along with 3 olives, threaded on toothpicks, in each glass.

Servings: 4