If your Mum likes to stick to the classics (and appreciates her drinks on the savory side), consider making her the BEST Bloody Mary ever. This one gets a boost from Worcestershire sauce and a little soy, and gets its heat from freshly grated horseradish (plus some cayenne and hot sauce.) Consider making an extra large batch of the mixture and setting up a choose-your-own garnish bar with celery stalks, poached shrimp or smoked mussels, assorted pickled things, and bacon swizzle sticks. So fun!!

And by the way, anyone who flies with me knows that I don’t get on an airplane without consuming at least ONE Bloody Mary at the airport and, if not there, definitely 1 or 2 onboard. So here’s to each and everyone of you, and especially to the rowdy women in the world. God loves ’em all…and so do I.

YIELD:
Makes only 1 cocktail – so multiply as needed!

INGREDIENTS
1 tablespoon celery salt or (or plain kosher salt, if you prefer)
1/4 lemon, cut into two wedges
1/2 teaspoon Worcestershire sauce
1/4 teaspoon soy sauce
1/2 teaspoon freshly ground black pepper (or less to taste)
Dash cayenne pepper
1/4 teaspoon hot sauce
1/2 teaspoon freshly grated horseradish (or 1 teaspoon prepared horseradish)
2 ounces vodka
4 ounces high-quality tomato juice
1 stick celery

DIRECTIONS
1. Place celery salt in a shallow saucer. Rub rim of 12-ounce tumbler with 1 lemon wedge and coat wet edge with celery salt. Place lemon wedge on rim of glass. Fill glass with ice.

2. Add Worcestershire, soy, black pepper, cayenne pepper, hot sauce, and horseradish to bottom of cocktail shaker. Fill shaker with ice and add vodka, tomato juice, and juice of remaining lemon wedge. Shake vigorously, taste for seasoning and heat, and adjust as necessary. Strain into ice-filled glass. Garnish with celery stalk, or any of the wonderful things I like to add, and serve IMMEDIATELY.