ZIM’S 59 Bloody Canadian

6 cups (48 oz.) Tomato Juice
6 oz. Clam Juice
1-1/2 tablespoons Celery Salt
1-1/2 teaspoons Ground Black Pepper
8 tablespoons Worcestershire Sauce
4 teaspoons Frank’s Red Hot Pepper Sauce
Juice of 1 Lime

In a large pitcher, combine the tomato juice, celery salt, pepper, Worcestershire sauce, hot pepper sauce, and lime juice. Stir to mix until well blended. (Store in the refrigerator for up to one week.)  Add 2 oz. of ZIM’s 59 Vodka to a tall glass with ice cubes, pour on the mix. Skewer a half wheel of lime, a 1/2 inch cube of Maytag Blue Cheese, a large green olive and stick the skewer into a dripping wet dill pickle – hang on the rim of the glass to garnish. For the Bloody American version, simply eliminate the clam juice.



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