Add extra flavor to this veggie-based cocktail by rimming a highball glass with celery salt. Then garnish your drink with a celery stick, tomato wedge, and a shrimp cocktail skewer for a perfect happy hour snack.
Ingredients
8 fl oz canned low-sodium vegetable juice, or refrigerated vegetable juice
2 fl oz Vodka
1 tsp horseradish
1 tsp Worcestershire sauce
1 tsp fresh lemon juice
1 pinch celery salt
1 pinch black pepper, freshly cracked
Instructions
In a tall glass with ice, gently stir together all ingredients.
Serving Size: a 10 fl oz cocktail.
Notes
Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous mini cupcakes but she is also a successful caterer and restaurateur.
