Bloody Lucy

Preparation

Baking Directions:

I know this drink is supposed to be called Bloody Mary, but we renamed it because of an episode at our house involving Aunt Lucy, who guzzled down a few too many and had to surrender her car keys.

Given the picky universe we live in, I like to offer the basic mix and let my guests select which alcoholic beverage they will add.

If they’re in a Japanese mood, they can dump in a little sake, or aquavit if they’re feeling Danish.

(I, for one, seldom feel Danish.)

So put the tomatoey stuff in a pitcher, leave the bottles of booze on the side, and see what happens.

Hopefully your guests will be mature enough to exercise restraint, or you’ll end up with a lot of car keys.

For Bloody Lucy:Combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, Tabasco, and salt and pepper in a large pitcher.

Stir well.

Have bottles of booze at the ready.

Per the request of each guest, pour 1 1/2 ounces or so of their preferred spirit over ice cubes in a cocktail glass.

Add about 1/2 cup of the tomato mixture and a celery stick to stir with.

(If you are serving Lucy, go light on the spirits.)

Variations: If it’s a cool day, and/or you want to make sure nobody passes out in your living room and stays ’til Tuesday, simmer the tomato mixture in a pan with 1 1/2 cups vodka for about 10 minutes and serve it warm, like soup, in a mug.

All the alcohol will burn off but the flavor will be excellent.