![Barbecue Bloody Mary](https://cdn.statically.io/img/www.foodandwine.com/thmb/HHBJovMv61DgYaKRDKdk8MmWWwo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/barbecue-bloody-mary-XL-BLOG0417-f8f3f613621342568c825b104a899873.jpg)
Ingredients
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64 ounces tomato juice
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20 ounces vodka
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1 1/2 cups beef drippings (or beef broth)
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5 tablespoons Worcestershire sauce
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2 teaspoons prepared horseradish
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2 teaspoons Sriracha sauce
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1 1/2 teaspoons celery salt
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1 1/2 teaspoons freshly ground black pepper
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2 1/2 teaspoons salt
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Juice of 1/2 lemon
Directions
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In a large pitcher, combine the tomato juice, vodka, beef drippings, Worcestershire, horseradish, Sriracha, 1/2 teaspoon of the celery salt, and the pepper. Squeeze the juice from 1 lemon half into the pitcher, stir well, and refrigerate until chilled.
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Run the remaining lemon halves around the rim of 10 highball glasses. Combine the remaining 1 teaspoon celery salt and kosher salt on a small plate. Coat the rims of the glasses with the salt mixture. Fill the rimmed glasses with the chilled Bloody Mary and ice, garnish as desired, and serve.
Reprinted with permission from The Bloody Mary, copyright 2017 by Brian Bartels. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright 2017 by Eric Medsker