Spicy Tomato Mocktail

When the heat starts to rise, chill out with this refreshing thirst quencher. For those who really like it spicy-hot, add a dash or two more of pepper sauce for an extra kick to your “mocktail.”

Recipe

• One 46-ounce can cocktail tomato juice or vegetable juice
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared horse-radish
• 1/4 teaspoon celery salt
• 2 tablespoons sugar
• 1/8 teaspoon pepper hot sauce
• Dash of freshly ground black pepper
• Seasoned salt
• Lime wedge
• Celery stalks with leaves
• Olives and lemon & lime wedges or wheels, optional

Combine first 8 ingredients, stirring well. Refrigerate for 1 hour. Place 2 or 3 tablespoons of seasoned salt in a saucer. Rub rims of serving glasses with a lime wedge. Spin rims of each glass in salt to coat; set aside. Fill each prepared glass with ice; pour tomato juice mixture to fill. Garnish with celery stalks. Add limes, lemons, and olives, if desired, to your garnish.

Cheryl Barnes is a professional cook and frequent contributor to American Profile.

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