3 tablespoons Dijon mustard
3 tablespoon worchestershire sauce
2 tablespoon prepared horseradish
2 tablespoon hot sauce (like Tabasco)
2.5 oz lemon juice (about 2 lemons)
1.5 oz lime juice (about 2 limes)
2 tablespoon olive brine
1 teaspoon celery seed
2 teaspoon fresh ground black pepper
2 teaspoon kosher or sea salt
64 oz tomato vegetable juice

1. Mix all of the ingredients together except the tomato juice. It should yield about 1.25 cups of mix. Add as much or as little to the tomato juice as you prefer. I usually start with about 1/2 cup of mix for every quart of juice. Add your preferred alcohol, or drink it as a Virgin Mary.

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