BLOODY MOLLY

6 cups tomato juice
3 tablespoons hot horseradish—fresh grated if possible, but def not the creamy
stuff in jars
3 tablespoons Worcestershire sauce
2 rounded teaspoons celery salt—plus an additional TBS for assembly
3 teaspoons garlic salt
Tabasco sauce
Fresh ground black pepper
Smuggling Nun Irish Poitín
Kosher salt

Garnish/additions—with skewers: celery ribs, pickles (pickle juice), limes, lemons, stuffed olives, cheese chunks, poached shrimp, pepperoncini, bacon, hot sauce, pickled asparagus/beets/green beans…and so on.

In a large pitcher, combine tomato juice, horseradish, woo-stuh-sher sauce, celery salt, garlic salt, pepper and Tabasco sauce to taste–maybe 12-15 shakes. Put in fridge until ready to serve.

To assemble, mix TBS of celery salt and Kosher salt on a little plate. Dampen the rim of a glass by dipping in water, then put top down on salt mix and turn. Fill glass with ice, add 2 ounces of #SmugNun Poitín and top with Bloody Molly mixture. Garnish away!