Yield: 1 drink

The perfect drink before a Southwestern brunch.

¼ cup fresh tomato juice
2 ounces tequila
1 teaspoon Worcestershire Sauce
Dash of celery salt
Few drops hot pepper sauce
Ice cubes

If desired, salt rim of a large stemmed glass. If time permits, place in the freezer. Combine tomato juice, tequila, Worcestershire sauce, celery salt, and hot pepper sauce in a shaker; pour into an ice-filled glass.

Reprinted with permission from Jane Butel’s Southwestern Kitchen.

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