FULLY LOADED BLOODY MARYS

The best bloody mary I ever had was at a brunch in Virginia at the Kilmarnock Inn. I made my daughter's recipe for her Bloody Mary mix and added all of these delicious garnishes.

4 cups tomato juice
Juice of 2 lemons
2 limes, divided
1 T Worcestershire sauce
2 T celery salt, divided
2 t prepared horseradish
1 t coarsely ground black pepper
1 t hot sauce, such as Crystal or Louisiana
Vodka

Garnishes
Celery sticks, lime wedges, stuffed green olives, pepperoncini peppers, pickled cauliflower, pickled carrot slices, and cornichons.

In a large pitcher, add the tomato juice, lemon juice, juice of 1 lime, Worcestershire sauce, 1 t celery salt, horseradish, black pepper, and hot sauce. Stir to combine.

In tall glasses, run a wedge of lime around the rim of the glasses. 
In a small saucer, add some coarse salt and some Tajin (chile peppers & lime) or Sriracha & Lime, dry spice.
Place rim of glasses in the salt mix to coat.
Add ice to tall glasses and pour in 2 ounces of vodka in each.
Fill the rest of the glasses with Bloody Mary Mix.
Add a stick of celery, a small lime wedge, and a cocktail pick fill with above garnishes.