Homemade {brunch time} Bloody Mary

Homemade Snappy Tom Bloody Mary with Home Canned Pickled Asparagus

I love tomatoes and pressure can some pretty tasty and 'spicy' tomato juice that I call "snappy tom."  This year I decided to make some {fridge} pickled asparagus, so easy by the way.  Combine the two and you have an instant and divine cocktail (even no alcohol, it's superb.)  A dash of this, a jigger of that and Voila! your taste buds are happy.  You can dress up or dress down any of the spices and quantity - it's purely up to you.  

Homemade {brunch time} Bloody Mary 
  
1 Quart of spicy tomato juice or V-8 or, regular tomato juice (about 4 cups)
1 tablespoon prepared creamy horseradish
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic salt
a few shakes of Sriracha sauce or Tabasco sauce *if not using "snappy tom" homemade
Freshly ground black pepper
black lava salt, to rim glasses
vodka  
garnish with spears of {pickled} asparagus.


Combine first seven ingredients and vodka in a large pitcher, adjusting seasonings to your preferred taste. Salt rims of glasses,  if preferred. Garnish with asparagus spears.  Serve chilled,  or over ice. 

Recipe and Photos by: Diane Baker for Canning and Cooking at Home  

www.canningandcookingathome.com/dianes-blog/spicy-tomato-juice-pressure-canned
www.canningandcookingathome.com/dianes-blog/pickled-asparagus-fridge-pickles

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