SOURCE: Bill McMenamy, Carole's Dad
YIELD: 1 Gallon
1 46-ounce can of Sacramento Tomato Juice
1 46-ounce can V-8 Juice
2 ounces A-1 Steak Sauce
1.5 ounces Worcestershire sauce
0.5 ounces Tabasco sauce
1.5 tablespoon of horseradish
1 teaspoon crushed celery seed
Juice of one lemon
Three cranks of fresh ground pepper
Mix in a large container and let sit for 1/2 hour. Use tall highball glasses with crushed ice, 1-1.5 ounces of Three Olives or Skyy vodka and garnish with a dill pickle spear.
This recipe is adapted from the Sovereign Restaurant in Cincinnati (which is no longer in existence). My family loves this recipe during OSU football game tailgates, Thanksgiving and New Year's Day bowl games. Thanks for all of the fantastic bloodys, Dad!