Yesterday at the bar was Bloody Mary Sunday. They are on special every Sunday, but I guess a lot of people got hammered on Saturday. I must have made 20 darn Bloody Mary's yesterday. Not to toot my own horn, but everyone says mine are the best. So I decided that I shouldn't deprive the world of my bloody mary awesomeness any longer. Here is the receipe-please do not indulge unless you are 21 or older-I don't want any po-po showing up at my doorstep...

The Best Blood Mary Ever

Start with 1 1/2-3 oz Vodka (depending on how strong you want it). I prefer the triple distilled kinds, they're smoother; pour over ice in a 12-16 oz glass. Top vodka with Spicy Hot V8. Add 4-5 dashes of worcestershire sauce, 2-3 dashes of hot sauce (I like Franks Red Hot, but that might be related to my Buffalo roots). Add a dash of garlic powder and a dash of celery salt (1/8 of a teaspoon if you want to measure). Fresh cracked black pepper is crucial-I usually do 2-3 turns on my pepper grinder. Some people like to add horseradish to their drinks-It's good but a little chunky for my taste. If you want it, 1/8 of a teaspoon would be enough!
Mix well, preferable by transfering back and forth between glasses. Set aside for a moment. Pour some old bay onto a small flat plate. Moisten the rim of the glass destined to hold the finished bloody mary. Dip the glass rim into the old bay (similar to salting a glass for a margartita-okay, exactly like it). Pour the finished bloody mary into the old bay adorned glass. Add a celery stalk and a few large spanish olives. Kick back and relax--That hangover will be gone in no time!