Why must Sunday be so short? Friday night I was out and about until 5am on Saturday, working as an extra on this little film, and I’ve been useless ever since. Lazy and useless. In the very best of ways.
I did accomplish one thing: brunch. Mexican brunch, specifically. Sunday magic.
In honor of prolonging Sunday as much as I can, I bring you part two of Aliza’s contribution to our last cookbook club. These were a huge hit. For me, it was all about the cilantro, but someone mentioned that pickle juice works well too. Me and Mary got a date next Sunday.
6 limes, juiced
3 tablespoon celery seeds
6 tablespoons grated fresh or prepared horseradish
3 quarts tomato juice, chilled
6 tablespoons hot sauce
3 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Combine the lime juice, celery seed, cilantro, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine. Pour into chilled glass with vodka.