Whipping up your own Bloody takes less than ten minutes, and the payoff is worth it: A salty, spicy, slightly tangy blend that you can tweak as you see fit. We snagged this recipe from the chefs at NYC's Cafeteria. The kicker: A charred Serrano pepper for a hint of smokiness and an extra jolt of heat. Top the drink off with skewered olives, a few turns of fresh-cracked pepper, plus a stalk of celery to serve as swizzle stick, and you're ready for action.

Cafeteria's Inferno Bloody Mary

What You'll Need:

For the drinks:
1 28-oz can of whole or crushed tomatoes
10 Tbsp lemon juice (about 4 to 5 lemons)
2-4 Tbsp  horseradish
2 Tbsp lime juice (about 1 to 2 limes)
6 Tbsp Worcestershire sauce
2 Tbsp Tabasco sauce
1 tsp celery seed
1 tsp sea salt
1 Tbsp black pepper

For the garnish:
6 Serrano peppers
Celery stalks
Lemon
Lime

How to Make It:

Blend all drink ingredients until smooth and set aside. Heat Serrano peppers, whole, on the grill or stovetop over medium heat until nicely charred. Place a Serrano pepper in each glass, top with ice, 1.5 oz vodka, and 6 oz mix. Garnish with lemon, lime, a celery stalk, and three skewered olives. Top off with a dash of pepper and serve. 

Via: Blend The Perfect Spicy Bloody Mary