INGREDIENTS
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1 48 ounce can of tomato juice, or about 6 cups
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3 tablespoons prepared creamy hot horseradish
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3 tablespoons worcestershire sauce
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2¼ teaspoons celery salt
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3 teaspoons garlic salt
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Tabasco sauce
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Freshly ground black pepper
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1 tablespoon celery salt
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1 tablespoon kosher salt
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Pickle-infused vodka, or regular vodka if you prefer