Halloween Bloody Mary (Bloody Scary)

🧂 Ingredients

• 3 cups (24 ounces) tomato juice
• 3 teaspoon Worcestershire sauce
• 4 teaspoon Tabasco sauce
• ¼ cup (2 ounces) dill pickle juice

  from a jar of pickles
• 3 teaspoon prepared horseradish
• ¾ teaspoon celery salt
• vodka
• 12 fresh mozzarella pearls (balls)

  from an 8 ounce container
• 6 pitted pimento-stuffed olives or black olives
• celery for garnish
• ice

Instructions

• 1 In a large pitcher, combine the tomato juice, Worcestershire, Tabasco, pickle
  juice, horseradish, and celery salt. Whisk well to combine.
• 2 When ready to serve, fill a tall glass with ice. Add 3 parts bloody Mary mix to
  1 part vodka (for example: 6 ounces mix and 2 ounces vodka). This is a suggested
  serving, however, you can adjust it to your preference.
• 3 Garnish with a rib of celery and 2-3 "eyeballs" on a cocktail skewer or pick.
• 4 Slice the olives thin, making sure the pimento is still inside. Using a melon
  baller or small spoon, scoop a small hole out of each mozzarella ball.
• 5 Wedge the olive slices into the mozzarella holes. If they don't fit, use a small
  knife to trim around the edges. When ready to serve, take a long cocktail pick
  or skewer, and place 3 olive eyeballs on it, being careful not to knock the
  olive out. You may sacrifice one or two before you get them right. No worries,
  just eat them as an appetizer- I won't tell!

Nutrition Info