4 limes juiced and muddled in the bottom of the pitcher
 
1 tbs celery seeds
 
3 tbs prepared horseradish
 
2 quarts tomato juice, preferrably last season's home canned.
 
1 1/2 tbs baby red's fractal scorpion hot sauce  or more to taste.
 
1 tbs Worcestershire sauce
 
1 tsp smoked sea salt, alder or cherry
 
1 rehydrated chipotle pepper or from canned in adobe sauce.
 
Garnishes:
lemons, limes, cilantro, celery stalks, red pepper spears, cucumber sticks, olives, crisp dill pickle spears, pickled habanero slivers, pickled jalapeno, cracked black pepper, varieties of hot sauces, rimming salts.
 
 
 

Red's Fractal Scorpion Mary

baby red pepper co. 2/9/16
Bloody Mary's are like BBQ rubs. Everyone has their own proprietary recipe and the only way to make it worth doing is in quantity. Bloody Marys are a social drink benefiting from pitcher quantities and a Bloody Mary bar comprised of  an assortments or garnishes, vegetables and hot sauces. Homemade tomato and horseradish really pumps up the flavors and provides conversation over the drinks.
 
This is Red's basic spicy Bloody Mary amped up with his Fractal Scorpion Hotsauce. If you don't have that on hand, a vinegar or mash based sauce works.
  1. Puree the chipotle, horseradish, and celery seeds for 20 sec  in a blender with about a cup of tomato juice.
  2. Pour all ingredients into a pitcher containing the muddled lime wedges. Stir for a minute or two to blend flavors. Adjust heat by adding more hot sauce...yes more.
  3. Add two cups ice to pitcher, stir to cool. 
  4. Pour over large ice cubes in tall glass tumblers.
  5. Providing several dishes containing spice/salt mixtures at the Bloody Mary Bar is a nice touch: lightly smoked salt, lime sea salt, lime sea salt with a bit of habanero powder, a kiss of sorgum molasses on the rim then rolled in smoked sea salt (also very nice for your bourbon, rye and whisky drinker).