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“Many moons ago, a relative in Natchez send me a copy of a cookbook written by a friend of hers. It's entitled "Cook With A Natchez Native", by Bethany Ewald Bultman. Although it only contains a few dozen recipes, an amazing percentage of them have become family favorites. Adapted slightly over the years (mostly because Snappy Tom isn't available anymore), this one is probably a bigger draw at my brunches than the food! :) You'll want to take your personal tastes into account with regard to the juice base. You can use all "regular" V-8, all "spicy", or whatever combination of the two makes your tastebuds happy. In any event, I hope you'll agree with us that Dr. Barnes came up with a heckuva 'prescription' for a Bloody Mary!”

Ingredients Nutrition

  • 24 ounces V8 vegetable juice
  • 12 ounces extra spicy hot V8
  • 2 (10 ounce) cans beef broth or 2 (10 ounce) cans beef consomme
  • 8 ounces vodka
  • 1 large lemon, juice of (you can substitute lime juice if you find that more appealing)
  • 1 clove garlic, minced (or 1/4 tsp. garlic powder)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon whole celery seed
  • 14-12 teaspoon celery salt (original recipe called for 1 tablespoon, if you can believe that -- how tastes have changed!)
  • 1 tablespoon freshly-ground pepper
  • celery rib, for garnish (optional)
  • lemon wedge, for garnish (optional)


  1. Measure all ingredients into a large container, stirring to mix.
  2. Cover and refrigerate overnight.
  3. Note: Yes, it's perfectly'drinkable' right away; but it won't really knock your socks off until the flavors have had time to meld.
  4. Serve chilled, with celery sticks and lemon (or lime) wedges for garnish, if desired.
  5. Option: Strain before serving.
  6. (Some people prefer not to have lots of'stuff' floating around in their glass. Personally, I find it part of the appeal of homemade as opposed to sto' bought-- but it's your call.).

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