This is 3 recipes for 1 drink, 10-12 drinks, and 15 - 20 drinks. You can buy horseradish in tubes but freshly grated is best. Of course like back home in New York a stick of celery for stirring is required. These measurements will need small adjustments to suit your taste. So much depends on your tomato juice (thin or thick) the strength of your bouillon.
Place all the tomato juice and beef bullion in a large pot or bowl. Then add the rest of the liquid ingredients a bit at a time until it tastes right for you. Add the salt and mix before the lemon juice so you get a better idea of exactly how much lemon juice you want.
If you can find Celery Salt add it before in place of the plain salt which you will then need much less of.
Try and make this one hour before you want to use it and grate the horseradish just before you are going to add it to the tomato juice.The first requirement for a good Bloody Mary is finding a good thick tomato juice that will stand up to all the other things that go into it.The other things a good Bloody Mary has to have in my book is horseradish and beef bouillon. Here again I use Campbell's soups beef consume - don't use beef stock cubes but liquid fond that comes in bottles is a good substitute.The measurements here for the spices are approximate and really should read "to taste", I like mine spicy so add what you personally like.Horseradish is seasonal although available all year here, but the strength varies a good deal. In the summer and fall it's hot as you know, and in the spring it's old and has lost a bit of it's bite, so you will have to adjust the amount to your own taste according to how fresh your horseradish is.Try and use fresh ground pepper if possible it does add a lot to the finished drink.Bloody Marys are delicious but usually one is enough before a brunch so mix up just the amount for the number of guests you have coming. One drink is like a little meal all by itself and be sure to serve them cold over ice.