Gregory Morrow wrote:
> Nancy Young wrote:
>
>> "Wayne Boatwright" > wrote
>>> On Wed 07 Sep 2005 03:30:08p, Nancy Young wrote in rec.food.cooking:
>>
>>>> So, I'm making my own. V8, Worchestershire, Tabasco,
>>>> pepper, sometimes celery seed, but it annoys me. Of
>>>> course, some nice celery stalks, if I can find any nice ones.
>>>> Celery has been nasty this year.
>>
>>> Worcestershire, for sure, and I usually put just a bit of prepared
>>> horseradish in it (not the creamed style).
>>
>> Of course, horseradish. Maybe I'll take it on the side.
>
>
> This weekend I had a house guest who likes Bloody Marys. I was
> SHOCKED at how much the mix is (Mr. & Mrs. T?), it's just tomato
> juice all dolled up...
>
> Anyways I bought V- 8 and basically did yer recipe. I had some
> leftover soy sauce and some wasabi from a previous sushi meal, so I
> added that. Oh, and I had some limes so I also put some lime juice
> in...
>
> The verdict was "very tasty!"...I garnished with a big skewer of black
> olives, shrimp, pickled artichoke hearts, Swiss cheeze, and little
> cornichon pickles, not too shabby.

THE secret to a good bloody mary - no matter what your basic recipe
- is FRESH lime juice. Fresh lemon may do in a pinch.

Ken.