Ingredients:

  • 46 oz tomato juice
  • 0.5 cup fresh lemon juice
  • 0.25 cup dill pickle juice
  • 0.5 cup prepared horseradish
  • 0.25 cup Worcestershire sauce
  • 2 tbsp hot sauce
  • 2 tsp celery salt
  • 2 tsp coarse ground black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Pour the 46 oz of tomato juice into a large, sturdy pitcher.
  2. Spoon in the 0.5 cup of prepared horseradish and 0.25 cup of Worcestershire sauce.
  3. Pour in the 0.5 cup of fresh lemon juice.
  4. Add the 0.25 cup of dill pickle juice.
  5. Drop in the 2 tbsp of hot sauce.
  6. Sprinkle the 2 tsp of celery salt, 2 tsp of black pepper, and 1 tsp of smoked paprika over the top.
  7. Blend everything until the black pepper is evenly speckled throughout the red liquid.
  8. Cover and refrigerate for 2 hours. Wait until the mix is ice cold to the touch before serving.
  9. Give it one last swirl before pouring to redistribute any horseradish that settled.