Lazy weekends and holiday mornings call for a Bloody Mary bar with homemade mix and all the savory pickled stuff you can find. It's a total crowd-pleaser; from the purists to the meal-in-a-glass folks, everyone loves making their own.
1/2teaspoonhot sauceplus more, to taste (see note 4)
For garnish (see note 5):
1jarpimento-stuffed green olives
12pickled garlic cloves
In a large serving pitcher, whisk together Clamato, vodka, lemon juice, Worchestershire sauce, horseradish, celery salt, pepper, and hot sauce. Cover and refrigerate until flavors meld, about 2 hours.
Stir bloody marys to recombine and serve over ice in chilled collins glasses. Garnish with a stalk of celery and other items as desired.
Clamato or tomato juice: Personally, I love the little extra umami flavor of Clamato which is made with a hint of clam juice. If that's not your thing, go straight-up tomato juice.
Vodka: The best vodka for Bloody Marys is the one you like. No need to buy the fanciest, most top-shelf vodka here; the bold tomato mix will overpower it. However, that doesn't mean that you can't use a pepper-infused vodka for a little kick!
Hot sauce: Optional depending on your need for heat. I prefer Cholula.
Garnishes: Classic garnishes for a Bloody Mary are typically celery ribs, green olives, maybe an extra lemon or lime wedge. But I like to add heartier stuff, too: beef sticks (soaked in vodka if you have time), a skewer of cheese, pickled garlic, and dilly beans.
Make ahead: Mix everything together at least a couple hours before you plan on serving. Or better yet, make it the night before (even up to 24 hours ahead) and stow it in the fridge to let the ingredients mingle.
Keep the mix separate: In case some people want a lower-octane brunch cocktail, make the tomato mix but keep the vodka out. Let everyone add the amount of spirits they prefer later.
Virgin: You can drink the mix as-is, without the booze, and it's delicious!